The famous Anzac Biscuit has a rich history here in New Zealand and Australia. ANZAC stands for Australian New Zealand Army Corps. This April 25th is our commemoration day where we celebrate our soldiers from World Wars One and Two and other subsequent wars or service in the military, navy and airforce.
The Anzac biscuit was created primarily as a fundraiser biscuit to raise money for the war effort firstly during World War One and as well as the biscuits themselves being posted overseas by loved ones. To receive a package from home would have been a real morale boost and something to lift the spirits in such a difficult situation. Some love and support wrapped up in a package of biscuits would have been like receiving a warm hug. It was also thought that they were a healthy snack to help supplement the army issued rations the soldiers were receiving from the Army.
Upon researching the history of the Anzac biscuit I discovered a lot of ideas and thoughts from a variety of articles but the common theme was thought to be that the Anzac biscuit as we know it came from early recipes of similar biscuits and possibly it was the Scottish immigrants both here in New Zealand and Australia, at about the same time who developed it into the recipe we know, which was hardy and long lasting to send overseas. Hence the reason there are no eggs in the recipe. This would have also been a result of eggs being in short supply.
The Anzac biscuit as we know it was first created in about 1915 onwards and first appeared in a New Zealand recipe publication in about 1919. The original recipe didn't have coconut. There are some modern variations with dried fruit, which apparently very early Anzac biscuits had before the recipe was perfected into what we know as the Anzac biscuit. Golden syrup is a must have, no substitutes here! It really adds to the delicious flavour of the biscuit as well as it holds the mixture together well. If you don't have golden syrup where you live, just google how to make your own from sugar.
I hope you will give these biscuits a try!
Anzac Biscuits ( this is the recipe I use )
1 cup flour
1 cup sugar
1 cup rolled oats
1 cup desiccated coconut
175 grams butter
2 tablespoons golden syrup
1 teaspoon vanilla essence
1 teaspoon baking soda
2 tablespoons boiling water
Preheat the oven to 180 degrees celsius. Lightly grease or line with baking paper, two baking trays.
In a large bowl, sift flour with a good pinch of salt. Stir in the sugar, rolled oats and coconut and make a well in the centre.
In a saucepan, melt the butter, golden syrup and vanilla essence together.
Dissolve the baking soda in the boiling water. Mix into the melted butter and quickly pour into the well. Mix all ingredients together quickly.
Roll tablespoons of the mixture into balls and place on the prepared trays. Flatten with the tines of a floured fork.
Bake in the preheated oven for 12-15 minutes until the biscuits have flattened out a little and have become a golden brown colour.
Transfer to a wire rack. They will crisp up as they cool. Once cold, store in an airtight container.
Enjoy with a hot cup of tea!
Thanks for visiting and have a blessed week.
Love, Fiona
"This is the day that the Lord has made, let us rejoice and be glad in it." Psalm 118:24
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