Anzac Day (25 April 1915) is Australia’s national anniversary of the first major military action fought by Australian and New Zealand forces during the First World War during which Australia suffered heavy casualties.
It is said that the wives of the soldiers came up with the original Anzac Biscuits (which were not as sweet as today’s version) based on ingredients that were readily available which is why these biscuits do not have egg in them (eggs were scarce during the war). It also meant the biscuits would stay fresh for longer, for the months it took to reach the soldiers overseas.
The original recipe uses golden syrup which we have replaced with honey.
Different brands of oats can have different levels of absorbency. The dough should be firm enough so that you can make ballswith your hands without it sticking to your hands, but pliable and wet enough so that you can flatten the balls without the dough crumbling. If your dough is too sticky, add more flour, if it is too dry, add more melted butter.
The warm sweetness from the honey combined with oats and coconut is a flavor that is unique to this crunchy Australian biscuit. These biscuits are crisp and brown evenly when baked, and they keep well for a week in an airtight container – after this, they become softer, but are still delicious. In fact, there are many chewy Anzac biscuit recipes “out there”, which some people prefer. This recipe is a crispy version, like the original created by the soldiers’ wives over a century ago.
This is a great, easy biscuit recipe to try!
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