Happy Anzac Day!
In the tradition of the holiday, we decided to make the most traditional dish we could think of. And happily for us we discovered it is the ultimate cheap-o student dessert.
Wives of the soldiers used to send the biscuits over since they don’t spoil easily and they transport well.
So if you make enough biscuits you can keep them for ages. Breakfast, lunch, snacks, dinner, dessert…you can eat them whenever. There aren’t any eggs in them either so you can just keep them in some tupperware and they’ll keep for a while.
We used a Donna Hay recipe which turned out really sweet and chewy. We ended up with almost sixty, enough for Anzac day dessert for us and our friends, plus more to take along for the next few days.
Time for Anzac day teatime, ie a cold beer and a biscuit.
1 cup (90g) rolled oats
1 cup (150g) plain flour
1/3 cups (150g) caster sugar
3/4 cup (60g) desiccated coconut
2 tablespoons golden syrup
1 teaspoon bicarbonate of (baking) soda
2 tablespoons hot water
Preheat oven to 160°C (320ºF). Mix the oats, flour, sugar and coconut in a bowl. Place the golden syrup and butter in a saucepan over low heat and melt. Mix the bicarbonate of soda with the water and add to the butter mixture. Add to the dry ingredients and mix well. Place tablespoons of the mixture, leaving space between each one for spreading, onto baking trays lined with non-stick baking paper and flatten to about 7cm in diameter. Bake for 8-10 minutes or until a deep brown. Cool on trays for 5 minutes, then transfer to wire racks to cool completely.
A & K