Friday, 8 February 2013

Lunch Box Treats - Anzac Biscuits/Cookies

Our favourite lunch box treat or anytime treat for that matter is the good old Anzac Biscuit/Cookie, we just find them a very tasty and nearly healthy treat, full of oats and coconut, ok so the butter, golden syrup and sugar might not be great, but these are a great tasting, quick to make treat and we love them.

In fact everyone here in America who has sampled one has loved them too - go the Aussies

And just for you here is the tried and very many times tested recipe - this recipe comes from a pre-school Little Ark, Ruby attended briefly and they got to make the Anzac Biscuits/Cookies at school and we got the pleasure of the recipe and we've used it ever since

Anzac Biscuits/Cookies

Ingredients
1&1/4 cups plain flour
1 cup rolled oats
1/2 cup sugar
3/4 desiccated coconut*
2 tablespoons golden syrup*
150g butter
1/2 tsp bi carb soda(baking soda)

*If you are making this recipe outside of Australia & the UK then the coconut in question is the dried type of coconut not the sweetened (wet type) coconut available at grocery stores - wholefoods or Trader Joe's are your best places to buy it and the best place to get golden syrup is world market, but you could use maple syrup or treacle at a push.

Directions
1. Preheat oven to 170c/350f
2. In a large bowl, combine the flour, oats, sugar and coconut.
3. In a small saucepan place the butter and golden syrup and stir over a low heat until butter has fully melted.
4. Mix the bi-carb (baking soda) with 1&1/2 tablespoons of water and add to the butter mixture. It will bubble whilst you are stirring together so remove from heat.
5. Pour butter mixture into the dry ingredients and mix together until fully combined.
6. Roll tablespoons of mixture into balls and place on a baking tray, pressing down on the tops to flatten slightly.
7. Bake for 8-12 mins or until golden brown.

Enjoy with a cup of tea.

Because these are so easy and quick to make, I have often whipped up a batch on a morning to go into the lunch box that day.

Flour, Oats, sugar and Coconut mixed together
Melt butter and golden syrup together over a low heat


I love mixing the butter and golden syrup together, it smells so divine, make sure the butter is fully melted.

Bi- Carb/Baking Soada mixed with water
And added to the butter mixture

Make sure when you add the bi-carb (baking soda) mixture to the butter mixture you turn off the heat first, as it does bubble/froth up.

Adding butter mixture to dry ingredients
And mix thoroughly

After adding the butter mixture to the dry ingredients and giving it a good mix, you are now ready to make and bake these little beauties.

Roll mixture into balls
Flatten balls slightly before cooking

Once this step is complete it is time to bake these babies.

They only need about 8-12mins in the oven, best to keep an eye on them though as they can very quickly go from being slightly underdone (and chewy) to hard and crunchy, in a matter of minutes. But you may like yours crunchy, we like ours softer and chewy.

And enjoy with a nice cup of tea
A big big favorite in our home

And those of you that don't know where Anzac cookies came from here's a little history lesson. 

These iconic biscuits were originally made to send to the ANZACs (Australian and New Zealand Army Corps) serving in Gallipoli, during World War 1, the wives, mothers and girlfriends of the Australian soldiers were concerned for the nutritional value of the food being supplied. As there was no refrigeration and the food had to remain edible after periods in excess of two months, a body of woman came up with the answer - a biscuit with all the nutritional value possible. The basis was a Scottish recipe using rolled oats.

The ingredients they used were, rolled oats, sugar, plain flour, coconut, butter, golden syrup or treacle, bi-carb of soda (baking soda) and boiling water. All these items did not readily spoil. At first the biscuits were called Soldier's Biscuits, but after landing on Gallipoli, they were renamed ANZAC Biscuits.

A point of interest is the lack of eggs to bind the ANZAC biscuit mixture together. Because of the war, many poultry farmers had joined the services, thus, eggs were scarce. The binding agent for the biscuits was the golden syrup or treacle.

As the war drew on, many groups like the CWA (Country Women's Association), church groups, schools, and other women's organisations devoted a great deal of time to the making of the ANZAC biscuit. To ensure that the biscuits remained crisp, they were packed in used tins, such as Billy Tea tins.

And there you have it, how the good old ANZAC biscuit became a national hero and is still a very popular biscuit today.

Information source - anzacday.org.au
Recipe Source - Little Ark Preschool.

1 comment:

  1. Nice one to pass along. I'll make ours chewy too.  ćƒ„

    ReplyDelete

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