The occurrence of the name ANZAC Biscuits dates back to the WW I. During 1915-1916 when the Australian and New Zealand Army Corps fought at Gallipoli. The actually landing day the 25.April became a public holiday "ANZAC Day".
The relation between biscuits and Corps remained. Today the commercially produced ANZAC Biscuit
is often used to raise funds for the RNZRSA (Royal New Zealand Returned Services' Association) for returning veterans and welfare.
We had to try them ourselves and came to the result that it is a recipe to keep. Though we reduced fat and sugar amount and replaced golden syrup with honey of the recipe we followed. They turned out to be just perfect as you can see in the photo. These are the amounts we used:
2 cups plain flour
3 cups rolled oats
2 1/3 cups desiccated coconut
1 1/3 cups fine brown sugar loosely packed
100 gr butter
2 tablespoons honey
2 teaspoons of baking soda
8 tablespoons boiling water
Mix the dry ingredients well. On the stove in an extra pot melt the butter and add honey. The baking soda is dissolved in boiling water before it is stirred under the melted butter and honey. The mixture then is poured into the dry ingredients. Stir thoroughly, if you need more moisture add some more tablespoons of water. Mix well then form small heaps with the help of teaspoon or tablespoon (depends on preferred size). Then put the heaps onto a tray lined with baking paper.
Bake the biscuits for 15 min. in an to 180° preheated oven until they are golden brown.
The recipe makes about 80 biscuits. This depends on their final size. Enjoy!