The ANZAC biscuits originated from World War I and were created and sent by wives to soldiers abroad because the ingredients do not spoil easily and the biscuits kept well during naval transportation. They still tend to be sold as a fundraising item for the RSA. What surprises me most about Anzac Biscuits? How tasty a biscuit with no egg can be!
1/2 cup macadamia nuts
3/4 cup plain flour
1 tsp ground ginger
1.5 cup rolled oats
3/4 cup caster sugar
1/2 cup desiccated coconut
1 pinch of salt
2 tbs boiling water
1 tbs golden syrup
1 tsp bicarbonate of soda
125g butter, cubed, melted
1. Preheat oven to 160°C. Spread the macadamia nuts over a non stick baking tray and place in the oven for 8 minutes or until lightly toasted. Let it cool and crunch into rough pieces.
2. Mix the flour, ginger into a large bowl, macadamia nuts, rolled oats, sugar and coconut into a large bowl. Mix the boiling water, golden syrup and bicarbonate of soda in a separate jug, let it froth up and add the butter in. Let the mixture cool slightly stir it into the other mixture and combine with a wooden spoon.
3. Line 2 large baking trays with baking paper. Shape the mixture into 10-12 small bowls and flatten each one before placing it on the tray. Leave at least 2 cm between each.
4. Bake in the oven for 20-25 minutes or until golden brown. Let it cool down on the tray for 20 minutes before transferring it to a serving plate.
Anzac biscuits are best served with a nice cup of tea or coffee. if you have any leftover, store the biscuits in an air tight container for up to 2 weeks, or probably even longer but you surely won’t have any left by then!