Time for a simple biscuit, but one with an interesting history. The Australian Anzac cookie (named for the ANZAC: Australian and New Zealand Army Corps) was first baked during World War 1. When the Australian soldiers went to war, the home front was worried that the boys would not get enough nutrients on the battlefield. Lots of parcels were sent off to the front by boat. It was the only way to transport goods to the troops and nothing could be refrigerated. Next to the socks, letters and children’s drawings the soldiers often found a tin of these nourishing biscuits. Every 25th of April Australia celebrates ANZAC day: the day that the first major military operation of the troops took place. Stacks and stacks of Anzac cookies are baked on this day, often for charity. It is a lovely cookie and so easy to make. Weigh, mix, roll and bake! (but don’t overbake them. If you don’t want to break your teeth, keep them nice and chewy inside). If you like this cookie, try my version of the Anzac with hazelnut and banana.
(for about 25 cookies)
125 grams of flour
100 grams of rolled oats
75 grams of dessicated coconut
175 grams of unrefined cane sugar
pinch of salt
125 grams of unsalted butter
2 teaspoons of Golden Syrup
1 teaspoon of bicarbonate of soda
2 teaspoons hot water
Preheat the oven to 170°C (350 °F). Mix the flour with the oats, coconut, sugar and salt.
Melt the butter with the syrup
Mix the bicarbonate of soda with the water and stir through the melted butter mixture. It should start to foam.
Mix foaming liquid with the flour mixture. Roll balls of about 30 grams (the size of a walnut).
Cover a baking sheet with baking paper and place the balls about 2,5 cm (1 inch) apart. Bake them for about 12 min. in the middle of the oven.
Take them out of the oven and leave to cool and harden on the sheet.
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