ANZAC Biscuits

Dawn Service. The air is brisk, perhaps the first frost has fallen. I like to watch as people shuffle their feet, murmuring with Dragon’s Breath flowing from cold lips. Yet when the ceremony begins a revered silence falls across the crowd, only to be broken by the soul-stirring notes of The Last Post

This is the first year that I’ve missed the ANZAC Day parade and it felt a little strange. But then NB messaged me mid-morning with an ANZAC message and I realised that I should be expanding the tribute to North Carolina.

I love love love ANZAC biscuits. They’re the 15 minute biscuit that lasts for weeks (if you can keep your fingers out of the jar!) Originally made to be sent in food parcels to Australian and New Zealand troops stationed in Europe during World War 1, ANZAC biscuits are now a staple on the table at any Australian national celebration. The recipe was created and named for the soldiers of the Australian and New Zealand Army Corps, hence the name ANZAC.

Now if I could only find a Two-Up circle…

ANZAC Biscuits

(Makes 30)

1 cup plain flour

1 cup rolled oats

1 cup desiccated coconut

3/4 cup sugar

salt

1/2 cup golden syrup

125 g (1 stick) unsalted butter, cubed

1 tsp bicarbonate soda

2 tbs boiling water

Preheat the oven to 180C, 350F. Line two baking trays with baking paper.

Sift the flour into a mixing bowl and stir in the oats, coconut, sugar and a pinch of salt. Make a well in the centre.

Place the golden syrup and butter in a small saucepan. Stir over low heat until the butter has melted.

Pour the butter mixture into the well in the centre of the dry ingredients and stir with a wooden spoon until combined.

Drop tablespoons of mixture onto the prepared trays, leaving a 3cm/1.25 inch in between to allow for spreading.

Bake for 12-15 minutes, or until golden. Cool on wire racks and store in an airtight container for up to 2 weeks.