Tuesday, 28 April 2015

Anzac biscuits


In world war 1 the soldiers ate things like coned beef, jam, stew, and hard dry biscuits. Know one knows how ANZAC biscuits relate to the war. They might be based on Scottish oatcakes bought to New Zealand and Australia by Scottish people who emigrated there, or maybe by soldiers, who were trapped in trenches without enough to eat, came up with the recipe themselves. But it seems most likely that the first anzac bicuits were made by the mothers, wives and girlfriends left behind when the soldiers went to war.  Before being named Anzac biscuits, these biscuits were said to have been called soldier's biscuits. Here is a recipe you might want to use.    
100 grams of butter3 table spoons of golden syrup1\4 of a cup of boiling water11\2 tea spoons of baking soda100 grams of flour150 grams of sugar100 grams of rolled oats75 grams of dessiccated ccoconutPreheat the oven to 180ºC. Gently heat the butter and golden syrup in a small saucepan until the butter melts. Pour the boiling water into a cup and dissolve the soda. Mix the flour, sugar, rolled oats and coconut together in a large bowl. Add the soda and water to the saucepan of hot butter and syrup and immediately pour the foaming mixture into the dry ingredients. Mix thoroughly. Cover two baking trays with baking paper, or wipe with butter and dust with flour. Place heaped teaspoonfuls of the mixture on the prepared trays, leaving room for spreading. Bake at 180ºC for 15-20 minutes until the biscuits have melted flat and baked to a rich brown. Remove from the oven and leave the biscuits to harden for a few minutes before lifting with a spatula. Place in a single layer on a rack to finish cooling. Makes about 3 dozen.