Today we(Laura, Jaap and Peter) have baked Anzac biscuits as part
of a school project. We are parked at the Anzac Centre in Albany (a fitting
place to make these biscuits). After searching a number of recipes we decided
to follow the CWA recipe.
Anzac biscuits where backed by women in
Australia and sent to the troops in the first world war. They started this
because they where worried about the nutritional value of the food being
supplied to their men at war.
The main ingredients used in ANZAC biscuits
where: plain flour, sugar, rolled oats, butter, desiccated coconut and golden
syrup. There where a number of reasons that they used these particularly
ingredients. The biscuits had to keep well during the long sea voyage from
Australia to Europe. They are highly nutritious and readily available. Because
eggs where scares, eggs where replaced by golden syrup or treacle.
Ingredients:
1 cup plain
flour
1 cup sugar
1 cup rolled
oats
1 cup desiccated
coconut
125 gr butter
1 tbsp golden
syrup
2 tbsp boiling
water
1 tsp bicarbonate
of soda
Preheat over to 180 Celsius.
Grease 2 baking trays
Combine flour sugar rolled oats and
coconut.
Melt the butter in a saucepan with the
golden syrup over medium heat.
Combine the boiling water with the bicarb
and stir to dissolve.
Add the bicarb to the melted butter and mix
well.
Then stir butter mix into the dry
ingredients until thoroughly combined.
Drop teaspoons of the mix onto the backing
trays and allow room for spreading.
Bake for 10 minutes or until golden brown.
Allow to cool on tray for few minutes
before transferring to a wire rack to cool completely.
Makes approximately 35 biscuits.
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