Today is ANZAC Day. For those of you who are not Aussies or Kiwis, it is a day of remembrance for the sacrifices of our service men and women in war. It is held every April 25th, the Anniversary of the 1915 landing of our troops at Gallipoli, Turkey during the First World War . It is significant as it was the first major military action of the Australian and New Zealand Army Corps (ANZACs).
It is tradition in many families at this time fo the year to whip up a batch of ANZAC biscuits (cookies). These oat and coconut flavoured yummies were considered to have good nutritional value and remained relatively fresh during the long voyage from Australia to Europe.
Enough of the history lesson for today. Can you tell I am a History Teacher?
Last night Oliver and I whipped up a batch of giant ANZAC biscuits so I thought I would share with you the recipe we used. It was based on a Super Food Idea’s recipe which you can check out here.
Makes 8 giant ANZAC biscuits:
1. Preheat oven to 180°C. Line 2 baking trays with non-stick baking paper.
3. Place butter and golden syrup in a small saucepan over medium-low heat. Stir until melted. Remove from heat. Combine bicarbonate of soda and 2 tablespoons water in a small bowl. Stir into golden syrup mixture (the mixture will become frothy). Add immediately to flour mixture and stir until well combined.
4. Roll mixture, just less than a 1/2 cup at a time, into balls. Place 4 biscuits on each baking tray. Flatten to about 12cm (diameter) round if you like your biscuits hard, 10cm if you like them chewier. Make sure you allow room for biscuits to spread. Bake for 15 to 18 minutes (a few minutes less than this if you like them chewy), swapping trays after 10 minutes, or until biscuits are golden. Allow biscuits to cool completely on tray.
I decided to alter the ingredients and processes a little from the original recipe to get a nicely formed biscuit. Using their measurements the mixture was just too dry to form into balls that wouldn’t fall apart when flattened. In investigating the review of the recipe I chose to put in a little more golden syrup to give the biscuits a real authentic taste. The recipe originally said use 1/4 cup of mixture for each biscuit but by the time I rolled 8 as suggested there was still more than 1/2 of the mixture left in the bowl. Using a 1/4 cup would make a nice sized biscuit, but a 1/2 cup will give you some awesomely sized ones! I made slightly smaller and thicker sized biscuits and they turned out just as I like them, crispy on the outside with a chew-ish centre.