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Anzac Biscuits in Honor of WWI Veterans


Anzac Biscuits Origin Scotland Adapted by Australians & New Zealanders

Posted by Marilyn Cantarella Wilmington, NC

The last weekend in April was Anzac Day, an annual day of remembrance for Australians and New Zealanders who fought and died in WWI, it falls on the anniversary of the Gallipoli campaign. Both countries are former British colonies and remain strong allies with the UK, enjoying a shared culture and many traditions. Friends from Doncaster have family working and living in Australia and my great niece received her doctorate from the university of Southern Australia. So when I found a recipe in my email inbox recently I decided to give it a try and if the result was an outstanding biscuit I thought I might post it on the Sister Cities recipe exchange. What was remarkable is it contains no eggs and although the recipe originated in Scotland with eggs, the modified recipe had none because of the scarcity of eggs during WWI. The women wanted to send something nutritious to their loved ones but something that would remain fresh for many weeks due to the extended travel time to reach the soldiers. The Australian veterans site notes there are many versions of the history of the biscuit but nonetheless the recipe has survived generations and is still popular today.  Baking time determined how crisp or chewy the finished cookie will be which I learned through the process.  The use of liquid sugar, called Golden Syrup, served as the binding agent. You can buy Golden Syrup on Amazon but in the interest of time I substituted Karo syrup which doesn't really duplicate the flavor but it worked.   *image source - wikimedia    

Ingredients:

 9 Tbls.  unsalted butter

2 Tbls. golden syrup (can substitute corn syrup)

3/4 + 2 Tbls. brown sugar

1 cup unsweetened shredded coconut (optional)

1 cup + 2 Tbls. flour (sifted)

1  cup + 2 Tbls. old fashioned rolled oats

1/2 tsp. baking soda

1/4 tsp. salt

Preheat over to 350 degrees and line cookie sheets with parchment paper.  Heat butter and golden syrup over low heat until melted.  Combine dry ingredients in medium size bowl. Stir baking soda with 2 tablespoons hot water until dissolved; afterward pour into butter mixture and stir well. Add butter mixture to dry ingredients whisking until combined.  Stir in coconut, if using.  While the coconut is optional it creates a lovely flavor and moistness to the biscuit.  Scoop about a tablespoon of dough onto parchment and flatten slightly allowing about 3 inches between biscuits.  Bake approximately 11-13 minutes - edges should be set.  If you prefer a crisper biscuit bake 1-2 minutes longer.  Let cool and pack in tins, the biscuits will stay fresh 2-3 weeks. 


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