My great great Uncle, ‘Uncle Champ’ was one of the many hundreds of thousands of Australian and New Zealand men or ANZAC’s that went to war for their country in the early 1900’s .
Fortunately for our family, Uncle Champ came home after his tour of duty.
The word ANZAC is an acronym for the combined forces of Australian and New Zealand Army Corps. A coming together of two great nations in a time of war to support and protect each other as they left their homeland to join with the British forces.
Back at home, loved ones of the soldiers would send ‘care packages’ to the front lines to help and nurture them the best they could.
Included in the care packages was a type of biscuit (or cookie) that had the special features of being able to endure a long sea journey of over two months without spoiling and a biscuit that would have the highest nutritional value possible for the allying soldiers.
A group of ingenious women came up with a hybrid of a traditional Scottish oatcake and the soldiers biscuit was born, later to be renamed and known thereafter as the “ANZAC biscuit”.
Hundreds of thousands of batches of ANZAC biscuits left the shores of Australia and New Zealand over the years and the tradition of baking these delicious biscuits still continues today as we take time to remember our fallen heroes.
ANZAC Day is commemorated ’25th April’ annually.
Lest we forget.
Firstly preheat the oven on Bake at 180C/350F
Over a slow heat melt together 125 gms of unsalted butter with 2 Tbl of golden syrup. As soon as its melted, remove from the heat and allow the mixture to cool slightly.
Into a large bowl combine 1 cup of rolled oats, 1 cup of sifted plain flour, 1 cup of caster sugar and 3/4 of a cup of shredded coconut.
Mix well and add the butter mixture along with 1 tsp of bicarbonate of soda dissolved in 2 Tbl of boiling water.
Mix together all the ingredients until well combined and place golf ball sized balls on a baking paper lined cookie tray- leaving good space between the biscuits to allow them room to spread while cooking.
Lightly push down on the cookie with an metal spatula before plcaing in the oven for 10 minutes.
After 10 minutes remove from the oven and lightly push down on the biscuits again to flatten further. Place back into the oven for a further 5-10 minutes, keeping a watchful eye on them as they burn easily.
They are ready when evenly golden all over.
Cool slightly on an oven rack when done.
This recipe is classic and unchanged although I have been known in the past to add 1/2 a cup of raisins, dried cherries or dried cranberries for a fruity burst or a drizzle of melted dark or white chocolate on the baked biscuit for a indulgent twist.