Anzac Biscuits were very high on my list of things to try when we were in Melbourne, but somehow time got away from me and I missed out. I saw them when we visited the Shrine of Remembrance, in the centre of Melbourne and so I thought it was quite a poignant recipe to choose as last week it was Remembrance Sunday in England where we remember the soldiers who have fought for us.
I read up a little about Anzac biscuits and they were referred to soldier biscuits because they kept well and could be sent out to the soldiers on the front line. They are particularly important to Australian’s and New Zealanders or the Australian New Zealand Army Corps and are baked to commemorate the day they joined forces. Apparently they’re also sold around England to raise funds for the British Legion but I haven’t seen any as of yet. Any one else spotted them?
These biscuits were made in a pan. A very novel idea I think and effective. One pan means less washing up! I liked this recipe all the more!
The butter and sugar were melted together in the pan along with lashing of golden syrup.
Then in go the dry ingredients, oats and flour.
Once its all combined I had to dissolve a teaspoon of baking powder in 2 tablespoons of water, throw it in the mix and then all that was left to do was roll it out! simple as that.
I was half way through rolling the butter mix into walnut sized balls and placing them onto the baking sheet when I realised that I couldn’t remember how big a walnut is (I only have walnut halves in the cupboard so was imagining 2 of those squashed together….). A quick check of the recipe told me that it was supposed to make 36 biscuit. I was almost finished rolling them all out and I only had 8! I was definitely over estimating the size of walnuts.
I split each ball in half and carried on making smaller versions. Mary emphasised the need to space the biscuits out as they spread. I tried my best but I only have 2 baking sheets that fit in the oven (I accidentally bought a giant one that I don’t think will fit anyone’s open. Please let me know if you have a spectacularly large oven as you are more than welcome to the baking sheet!)
So once I flattened the walnut sized balls down it was a bit of a tight squeeze on the tray but with 8 minutes on the oven timer I had just enough time for a shower.
The kitchen smelt amazing with the golden syrupy, coconut, and combination. The biscuits had spread a bit but it wasn’t anything a sharp knife couldn’t fix.
I had to do a taste test before packaging them up and they were divine. Chewy yet crunchy. I can see why Mary B got so obsessed with them! They made the perfect sweet treat to take to work. I think we are now officially partaking in elevenses at work it’s almost like being in a Jane Austen novel (almost but not quite).
You can also freeze the baked biscuits for a month and prolong the pleasure. If they last long enough to put them in the freezer that is…