Last week was Anzac Day in Australia, and as we often do, we baked some Anzac biscuits. Actually we're quite obsessed with Anzac biscuits, and will happily eat commercially made biscuits all year round (some Woolies and Coles make vegan Anzac bikkies - in fact the Woolies near Brunswick Station has vegan Anzac biscuits in a normal size, and then non-vegan mini Anzacs).
Please note that by law, Anzac biscuits have to be referred to as biscuits. They're not allowed to be called cookies. There's also a specific list of ingredients, Anzac biscuits aren't allowed to have things added in, like sultanas. That makes them not Anzacs!
My favourite piece of the policy is this bit:
It should be noted that approvals for the word 'Anzac' to be used on biscuit products have been given provided that the product generally conforms to the traditional recipe and shape, is not advertised in any way that would play on Australia's military heritage, and is not used in association with the word 'cookies', with its non-Australian overtones. For instance, an application for Anzac biscuits dipped in chocolate would not be approved as they would not conform with the traditional recipe.It's so strictly policed that Subway in Australia had to drop Anzac biscuits from their menu, because they couldn't make them close enough to the required ingredients.
So here is a legally allowed recipe! We got it from Deborah at Larvatus Prodeo, who got it from her mum. I reproduce it here now so I can access it all the time - this recipe worked out just great and now we have plans to bake as often as possible, because we love Anzac biscuits.
Also my sister makes a pretty awesome Anzac biscuit, the recipe which I will get from her one day. (hint)
originally posted by Deborah at Larvatus Prodeo
1 cup plain flour
1 cup dessicated coconut
1 cup of sugar
1 cup rolled oats
large tablespoon golden syrup
1 tsp bicarb
2 tsp boiling water
Combine flour, oats, coconut and sugar in a large bowl. Melt together the nuttelex and the golden syrup - I did this by melting the nuttelex in the microwave, and mixing in the golden syrup. Dissolve the bicarb in the water, and when it has finished, mix it into the nuttelex and golden syrup. Now mix everything together! You may end up using your hands (I often do).
Deborah suggests dividing these out into approximately teaspoon sized balls, then squishing them down. But I am a big fan of larger Anzacs, so I suggest some large tablespoon (OR EVEN BIGGER) balls, then squishing them down.
Then bake them at 180C for about ten minutes. Let them sit for five before transferring to a cooling rack (this exercise really reminded me that I require a second of these). Store in an airtight container, unless you like your Anzacs soggy. Also don't store them in a container with some spare muffins, again, unless you like your Anzacs soggy.
not the right temperature