Anzac biscuits were the invention of the wives, mothers and girlfriends of the Australian soldiers. Worried for the men, the recipe was developed to ensure the highest nutritional value – but also the potential to send this food to the men, without the risk of it spoiling. It would take months for the ships of rations to reach the soldiers and you can see from the recipe below, there are no eggs used to bind the biscuits.
Today is fitting to share this recipe with you all. The first recipe Jac and I documented with Granny Clarke, and one of her family favourites.
In Granny Clarke’s pantry, you will often find a jar of these biscuits ready to be shared with any visiting guests. It is also told that she would often send packages to her grandchildren that were boarding at schools in Melbourne.
Lest we forget those that were lost – on both sides of this battle. Let us also remember all of the women that did their best to support the men off at war.
Preparation time: 20 minutes Cooking time: 15-20 minutes Makes 12 biscuits
Ingredients: 125g butter 1 tablespoon golden syrup 1 teaspoon bi-carb soda 2 tablespoons boiling water 1 cup natural whole oats 1 cup desiccated coconut 1 cup plain flour 1 cup sugar
Method: Pre-heat oven to 150C. Melt butter and golden syrup in a large saucepan. Mix bi-carb soda with water and add to butter mixture. Combine all dry ingredients. Add liquid mixture to dry ingredients. Mix to a moist but firm consistency. Drop teaspoonfuls of mixture onto a greased baking tray. Bake until golden brown, approximately 15-20 minutes.