April 25

Today is ANZAC Day, the day we remember all the men who fought that terrible war at Gallipoli. 

To celebrate this historical day, I'm going to share some history on the ANZAC Biscut (or previously called, Crispies and Soldiers biscuits)

The ANZAC biscuits were popular to send to soldiers overseas, because of the common household ingredient and how easy it is to make. It also didn't have egg meaning it kept well

Here's a link where you can find all the history of the ANZAC Biscuit 

Now that we're done with the history lesson...here's a recipe for ANZAC Biscuits they good old fashioned way.  

These biscuits are from the late 1920s so keep in mind, you may not be able to use all the ingredients, that's alright. But if you can, good on you.

Don't forget to comment

Ingredients

• 2 level cups / 200g / 6 oz rolled oats
• 1 level cup / 125g / 4 1/2 oz plain flour
• 1/2 cup / 105g / 3 1/2 oz granulated sugar
• 125g / 4 1/2 oz butter
• 1 extra generous Tbsp golden syrup
• 1 tsp. bicarbonate of soda
• 2 tbsp. boiling water

Method

Pre-set oven 170F/150C, and line two baking trays with baking paper.
Put the oats, flour and sugar into a large bowl and mix well.
Melt the butter in a large pan over medium heat, dip tablespoon in hot water and then use to measure the golden syrup, stir till dissolved and just coming to the boil - remove from heat source (but don't allow it to cool).
Stir the bicarbonate of soda with the measured boiling water until its dissolved then add to the pan of hot melted butter and golden syrup.
Stir until it 'froths up'- immediately add to the dry ingredients and mix all together.
Taking teaspoons or a flat dessert spoon of the mixture - place it in your hand, bring together by rolling into a ball, place 5 cm apart on the baking sheet (they will spread).
The biscuits need to be flattened slightly - use the base of a glass or, press down with a fork dipped in a little flour (this will stop it sticking).
Put trays in a pre heated oven for 15 - 18 minutes until golden (they will still be soft)
Leave the biscuits on the trays for 5 minutes before transferring them to a cooling rack. When the biscuits are cold store them in an air tight tin.