Anzac biscuits - a terrific emergency biscuit recipe

Anzac biscuits - a terrific emergency biscuit recipe

You know, I'm sure hubby wasn't planning on making biscuits today.  Not as far as I was aware, anyway.  This morning we went and got the bulk of the week's food shopping in, then came home and hubby put the shopping away while I had a shower. Then, I discovered that he was busily making biscuits - Anzac biscuits, which turned out to be the scrummiest, most naughty thing! SO many calories per biscuit, but so yummy with their coconut and oats.

Do I hear you asking "what is an Anzac biscuit and why is it called so"?  Both of which are very good questions.

Well I first tripped over Anzac biscuits in a supermarket (can't remember which one) which was stocking packets of them around about Remembrance Sunday time.  A percentage of the proceeds were going to injured servicemen, as I recall.  Well, being soldier's daughter, I bought a couple of packets for the charity point of view, hoping they'd be nice.  They were more than nice, they're a fabulous accompaniment to a cup of coffee, or chai tea, or even builders' tea.  They're the old fashioned HobNob, made before HobNobs were even a twinkle in their creator's eye.

As for why they are called "Anzac Biscuits", well Anzac biscuits have long been associated with the Australian and New Zealand Army Corps (ANZAC) which was established in World War I.  It has been claimed the biscuits were sent by wives to soldiers abroad because the ingredients do not spoil easily and the biscuits kept well during naval transportation. So you can see the Forces connection.

It must have been a wonderful moment to receive a parcel from home which contained a package of these wonderfully, munchy, crunchy biscuits.  A little bit of heaven in an awful lot of hell.

Now from a current perspective, the speed at which hubby brought the biscuits together and baked them - probably around half an hour at the most - makes them one of the most agreeable "spur of the moment" or "last minute, Mother's on her way" biscuits to make.  The end result is certainly worth more than the time they took to make!

So, if you fancy some baking or you're cooking with your kids, give them a history lesson while they are baking and make some Anzac biscuits.  Your next cup of tea will thank you.

Ingredients

  • 85g porridge oats
  • 85g desiccated coconut
  • 100g plain flour
  • 100g caster sugar
  • 100g butter, plus extra butter for greasing
  • 1 tbsp golden syrup
  • 1 tsp bicarbonate of soda
Read the whole recipe on Jenny Eatwell's Rhubarb & Ginger