Tuesday Recipe Spot – Anzac Biscuits - Faff-Free Cooking with Jackie Johnson
My motto has always been 'Never trust a skinny cook!' I do like to share recipes that I know work for me. They are not necessarily of my invention – but I will always give you the origin and maybe the story behind them! These recipes are relatively easy to make – hence the title, Faff-Free Cooking.
So today's treat is …. Anzac Biscuits – these were sent by the wives, sweethearts and mothers of the ANZAC ( Australian and New Zealand Army Corps) troops fighting in far away Gallipoli, Turkey in WW1. These treats were ideal as they kept for months without any refrigeration on the long ship journey.
Ingredients – makes 12 biscuits
125g plain flour
100g porridge oats
100g soft light brown sugar
50g desiccated coconut
1 tbsp honey or golden syrup
½ tsp bicarbonate of soda
1 tbsp boiling water
1, Preheat the oven to 170C/gas 3. Line a large baking sheet with baking parchment.
2, Sift the flour into a bowl. Add the oats, sugar and coconut and mix together.
3, Put the butter and honey or golden syrup in a saucepan and heat over a low heat until melted. Put the bicarb in a cup and pour on the boiling water to dissolve.
4, Carefully stir the bicarb and water into the melted butter mix – be careful as it will fizz a bit.
5, Pour the fizzing mixture into the dry ingredients and mix quickly. The mixture will be quite crumbly.
6, Put generous tablespoons full of the mixture on the prepared baking sheet and gently flatten each one. Space out as they will spread.
7, Bake for 20 mins until golden brown, leave on the baking sheet for 10 mins to firm up and then place on a wire rack to cool.
Just in time for Australia Day on Thursday 26 January.