Hannah’s ANZAC Biscuits
I was flicking through Mum’s recipe journal when I spotted this recipe scrawled in the back. I’d completely forgotten about making these cookies when I was in my home economics class at school.
In two days time it will be Australia Day and over here the most appropriate thing to bake are ANZAC biscuits (well actually we do have a separate ANZAC day public holiday, but I can’t wait that long). These gooey, buttery, oat cookies first became part of the cultural heritage during WW1 when women had to come up with baking which wouldn’t go off when they sent it to sons and husbands fighting on the other side of the world. The resulting cookies became known as ANZACS (i.e. Australian and New Zealand Army Corps). This version adds an unconventional dollop of yogurt… and don’t be put off if you don’t have golden syrup, use honey instead.
1/4 cup sugar (you can use brown if you like them darker)
1/4 cup wholemeal flour
1 cup rolled oats
1 cup coconut
1 1/2 teaspoons bicarbonate/baking soda
2 tbsp boiling water
2 tbsp golden syrup
50g (31/2 tbsp) butter
Preheat the oven to 190C/375F. Combine the sugar, flour, rolled oats and coconut in a bowl and make a small well in the centre.
In a small pan melt the butter and golden syrup (you can use honey) over a low heat. While the butter is melting, whisk the boiling water and baking soda together in another small bowl. Take the butter off the heat and add the bicarby water – it should froth up delightfully.
Add this mix to the dry ingredients and stir together. Then dollop in the quarter cup of plain yogurt. Mix it thoroughly and then roll into little balls and place them on a greased baking dish about 2 inches apart. If you like you can flatten out the cookies out with the palm of your hand before you pop them in the hot oven. They’ll be done in 10-15 minutes!
Source: My High School home economics class.
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