Today is Anzac Day at home in New Zealand and also in Australia. It's one of the times I feel rather homesick, that and Waitangi Day. So in honour of those we remember on Anzac Day, here's my recipe for Anzac Biscuits.
My girls love these biscuits and I've been making them since I was a child. My 8yo can whip up a batch by herself, although I do watch her carefully around the hot oven. They are great with a cuppa and a good energy boosting snack in lunchboxes or after school for both adults and children.
1 cup flour
pinch of salt
1 cup sugar
1 cup rolled oats
125g butter
1 Tblsp golden syrup
1 tsp baking soda
2 Tblsp boiling water
Preheat the oven to 180ºC. Line 2 baking trays with non stick baking paper.
Put the flour, pinch of salt, sugar, and rolled oats into a bowl and mix them together thoroughly. Make a well in the dry ingredients.
Melt the butter and golden syrup together in a saucepan. Once the butter has melted and is well combined with the golden syrup, dissolve the baking soda in the boiling water then quickly add to the melted butter mixture. Pour it all into the well you made in the dry ingredients. Mix everything together until well combined.
Roll tablespoonfuls of the mixture into balls and put onto the prepared trays, leave room for the biscuits to spread. Flatten them with a floured fork.
Bake in the preheated oven for 12-15 minutes until the biscuits have flattened out and have become a reddish-brown colour.
Carefully transfer the biscuits to a wire rack to cool. They will crisp up as they cool. Once the biscuits are cold, store them in an airtight container.
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