Anzacs

 

First published Apr 24, 2012

My mom discovered Anzac biscuits when she lived in Australia in the 70s and took the recipe back to Canada with her. She was known for her Anzac biscuits there... making them often for various functions. (And now I know why... this recipe is easy, tasty and makes lots of biscuits!!)  I was most upset when I couldn't find the recipe amoungst the many other recipes in her recipe box. It was only a couple months ago that my brother found the Anzac recipe on a card while going through old letters. What a find! In talking with a friend this past weekend, I dicovered that the recipe was originally a Margaret Fulton recipe. Margaret Fulton is an Australian living legend... having learned baking and cooking at the hand of her mother. She used to publish her recipes in Woman's Day... so I imagine that's where mom found the recipe back in the day!  I liked that connection to this recipe!
Anzac Day is April 25th.... Anzac being... Australian New Zealand Army Corps. It is my understanding that the women baked up these biscuits and shipped them off to the men at war overseas. They travelled well and were packed with goodness.  After making these biscuits the other day, they've been greeted with fondness, "Oh, Anzacs...!"

Anzacs
1 cup flour
1 cup sugar
1 cup rolled oats
1 cup coconut
1/2 cup melted butter
2 tbsp golden syrup
1 tsp baking soda
1/4 cup boiling water

Preheat oven to 180C.
Put flour, sugar, oats and coconut into a mixing bowl, stir well.
Make a well in the center of the mixture.
Add melted butter and golden syrup to the well.
Dissolve baking soda in boiling water and add to the well, mix all together.
Roll spoonfuls of batter into balls and place on a baking tray lined with baking paper, leaving room to spead.
Bake between 8-10 minutes until golden brown; watching carefully as they change color very quickly at the end.
Makes approx. 3 dozen.