I’m going to start on a serious note. Today is a public holiday for us in New Zealand (and over in Australia). We are celebrating ANZAC Day. For those not in these countries, let me quickly explain. ANZAC stands for Australia and New Zealand Army Corps. It’s a national day of rememberance for all those who have served and died in all wars, conflicts and any peacekeeping operations. A day to think on the contribution and suffering of all those who have served. The date was chosen as it was the anniversary of the first landing of the Anzacs in Galipolli. It did not go well, and is seen as a disaster from our countries’ view. While I want to share with you all, a fun little baking post, I don’t want to undercut the importance of this day in my country.
I looked up the history of these cookies on Wiki. Apparently, they were not eaten by soldiers on the frontline, as I was previously told. They were eaten and sold at galas, and other public events to raise money to support the war effort. They were originally called “Soldier’s biscuits” or “ANZAC biscuits”. Traditionally, they are very hard, which helps with their long shelf life. However, the recipe I used makes soft biscuits. If you read the previous baking posts, you’ll know that I prefer soft and chewy biscuits.
So, let’s get baking. You can find the full link to the recipe here.
As always, first, I checked to make sure that I had all the ingredients.
To make 18 cookies, you will need:
- 1 cup plain flour
- 1 cup rolled oats
- 1 cup desiccated coconut
- 3/4 cup brown sugar
- 125g butter
- 2 tbsp golden syrup
- 1 tsp baking soda
- 2 tbsp water