As much as I would have loved to, I simply did not make it to this year's dawn service. It would be somewhat personally disheartening if I did not pay my respects in one way or another, so this year I decided to use baking as an outlet for these feelings by making a sweet, golden batch of Anzac morsels for everyone to munch on. This is my way of sharing the love, which I enjoy doing oh-so-much.
There are literally a million version on this classic biscuit but staying true to my heritage I decided to keep things simple. Less is more, don't you know that already?
anzac biscuits
1 1/4 cups plain flour, sifted
1 cup rolled oats
1/2 cup caster sugar
3/4 cup desiccated coconut
2tbsp golden syrup or treacle
150g unsalted butter, chopped
1/2tsp bicarb soda
1 1/2tsp hot water
Preheat oven to 180 degrees celsius. Place the flour, oats, sugar and coconut in a large bowl and stir to combine.
In a saucepan, place the golden syrup and butter over a low heat and stir until the butter has melted. Mix the bicarb soda with the hot water and add to the golden syrup mixture. Pour into the dry ingredients and mix together (or get down and dirty with your hands like I do) until well combined.
Roll small tablespoonfuls of the mixture into balls and place on a lined baking tray. Press firmly down on each ball to flatten and bake for 12-15 minutes or until golden.
Store in an airtight container - if they last that long.
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