On Anzac Day, we pay tribute to all the men and women who have served our nation as members of the Australian Defence Force.
Lest We Forget
“The army biscuit, also known as an Anzac wafer or Anzac tile, is essentially a long shelf-life, hard tack biscuit, eaten as a substitute for bread. Unlike bread, though, the biscuits are very, very hard. Some soldiers preferred to grind them up and eat as porridge. The popular Anzac biscuit is a traditional, eggless sweet biscuit. Ingredients include rolled oats, sugar, plain flour, coconut, butter, golden syrup or treacle, bi-carbonate of soda and boiling water” (taken from the Australian War Memorial website)
The Anzac biscuit is a tradition in my house with the children now also participating Anzac morning. This year I have baked my traditional version, and a gluten free option, as well as a luxe macadamia and dark chocolate version. The traditional recipe is below, and the gluten free version option (GF Oats) is here, and the luxe macadamia nut recipe (Well Nourished) is here.
1 cup plain flour ( I also use wholemeal spelt flour)
1 cup sugar
1 cup rolled oats
1 cup coconut
1 tbsp golden syrup
2 tbsp boiling water (add a little more water if mixture is too dry)
1 tsp bicarbonate of soda
- Grease tray and pre-heat oven to 180o
- Combine dry ingredients.
- Melt together butter and golden syrup. Combine water and bicarb soda – add to butter mixture.
- Mix butter mixture and dry ingredients.
- Drop teaspoons of mixture onto tray allowing room for spreading
- Bake for 10-15 minutes or until golden. Allow to cool on tray for a few minutes before transferring to cooking racks.
Makes approx. 35 biscuits
Eat and Enjoy