During World War 1 these nutritious, long lasting biscuits, made with ingredients that wouldn\u2019t spoil easily during the long sea voyage, were sent to our Australian soldiers overseas. Supposedly, the name was changed from Soldiers\u2019 Biscuits to ANZAC Biscuits after the landing at Gallipoli. They were packed in used tins, such as Billy Tea tins, which kept them airtight.<\/span><\/p>\n Probably unlikely but should there be any leftover biscuits they can be coarsely crushed and used as a topping for crumbles and tarts, baked apples or over ice cream.<\/span><\/p>\n Like any famous recipe there are many variations, adding chopped nuts, dried fruit, choc pieces, drizzling with chocolate or even an Anzac slice (see below). But here is my favourite Anzac biscuit recipe\u2026.<\/span><\/p>\n <\/p>\n Anzac Biscuit Recipe<\/span><\/strong> Makes 36<\/span><\/p>\n Ingredients<\/span><\/span><\/strong><\/p>\n 1 cup rolled oats<\/span><\/p>\n 1 cup plain flour<\/span><\/p>\n 1 cup sugar<\/span><\/p>\n 3\/4 cup coconut<\/span><\/p>\n 125g butter<\/span><\/p>\n 1 tablespoon golden syrup<\/span><\/p>\n 1 1\/2 teaspoons bicarbonate of soda<\/span><\/p>\n 2 tablespoons boiling water<\/span><\/p>\n <\/p>\n Method<\/span><\/span><\/strong><\/p>\n \u00a7 Combine rolled oats, flour, sugar and coconut in a large bowl.<\/span><\/p>\n \u00a7 Place butter and golden syrup in a small saucepan over a low heat until melted or microwave in a covered bowl on medium high, stirring occasionally.<\/span><\/p>\n \u00a7 Mix soda with boiling water. Stir mixture into butter.<\/span><\/p>\n \u00a7 Pour butter mixture into dry ingredients and stir until well combined.<\/span><\/p>\n \u00a7 Place tablespoonfuls of mixture onto a lightly greased or baking paper lined oven tray and flatten gently with a fork. Allow room for biscuits spreading as they cook.<\/span><\/p>\n \u00a7 Cook in moderately slow oven, 170\u00b0C for 20 minutes. Loosen biscuits from tray but leave to cool on tray.<\/span><\/p>\n \u00a7 When completely cold store in an airtight container.<\/span><\/p>\n Notes:<\/span> Coconut can be reduced or omitted completely, but reduce the butter and sugar.<\/span><\/p>\n <\/p>\n Anzac Slice Recipe Makes 24 pieces<\/span><\/p>\n Ingredients<\/span><\/span><\/strong><\/p>\n 1 1\/4 cups plain flour<\/span><\/p>\n 1 1\/4 cups rolled oats<\/span><\/p>\n 1 cup firmly packed brown sugar<\/span><\/p>\n 1 cup shredded coconut<\/span><\/p>\n 150g butter, chopped<\/span><\/p>\n 2 tablespoons golden syrup<\/span><\/p>\n 1\/2 teaspoon bicarbonate of soda<\/span><\/p>\n 2 tablespoons boiling water<\/span><\/p>\n <\/p>\n Method<\/span><\/strong><\/span><\/p>\n \u00a7 Preheat oven to 180\u00b0C\/160\u00b0C fan-forced. Grease and line a 3cm-deep, 19cm x 29cm (base) slice pan with baking paper, allowing a 2cm overhang at long ends.<\/span><\/p>\n \u00a7 Combine flour, oats, sugar and coconut in a large bowl. Make a well in the centre.<\/span><\/p>\n \u00a7 Place butter and syrup in a saucepan over low heat. Cook, stirring occasionally, for 8 to 10 minutes or until smooth. Combine bicarbonate of soda and boiling water in a jug. Remove butter mixture from heat. Stir in bicarbonate of soda mixture. Add to flour mixture. Stir to combine.<\/span><\/p>\n \u00a7 Transfer to prepared pan. Using the back of a spoon, press mixture evenly into pan. Bake for 25 to 30 minutes or until golden. Cool in pan. Cut into squares. Serve.<\/span><\/p>\n Source – Super Food Ideas – April 2009, Page 72; Recipe by Claire Brookman<\/span><\/em><\/p>\n <\/p>\n","protected":false},"excerpt":{"rendered":" On ABC NSW radio\u00a0 During World War 1 these nutritious, long lasting biscuits, made with ingredients that wouldn\u2019t spoil easily during the long sea voyage, were sent to our Australian soldiers overseas. Supposedly, the name was changed from Soldiers\u2019 Biscuits to ANZAC Biscuits after the landing at Gallipoli. They were packed in used tins, such […]<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[23,7,20],"tags":[19,139,133],"class_list":["post-762","post","type-post","status-publish","format-standard","hentry","category-easy-recipes","category-radio-food-segments","category-biscuits","tag-anzac-biscuits","tag-biscuits","tag-recipes"],"_links":{"self":[{"href":"https:\/\/brigidtreloar.com.au\/blog\/wp-json\/wp\/v2\/posts\/762","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/brigidtreloar.com.au\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/brigidtreloar.com.au\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/brigidtreloar.com.au\/blog\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/brigidtreloar.com.au\/blog\/wp-json\/wp\/v2\/comments?post=762"}],"version-history":[{"count":2,"href":"https:\/\/brigidtreloar.com.au\/blog\/wp-json\/wp\/v2\/posts\/762\/revisions"}],"predecessor-version":[{"id":1159,"href":"https:\/\/brigidtreloar.com.au\/blog\/wp-json\/wp\/v2\/posts\/762\/revisions\/1159"}],"wp:attachment":[{"href":"https:\/\/brigidtreloar.com.au\/blog\/wp-json\/wp\/v2\/media?parent=762"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/brigidtreloar.com.au\/blog\/wp-json\/wp\/v2\/categories?post=762"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/brigidtreloar.com.au\/blog\/wp-json\/wp\/v2\/tags?post=762"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
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