On 25th April Australians and Kiwis commemorate Anzac Day, a day of remembrance for the landing of the Australian and New Zealand Army Corps at Gallipoli. Each year, Anzac Day is a time to remember those who have served or fallen whilst fighting in conflicts all around the world. The day typically starts with a Dawn Service, followed by a game of “Two-Up” at a local pub. Two-Up was first created by Anzac troops during World War 1, though these days it can only legally be played on one day each year – Anzac Day. It involves the players betting on which way two coins will land when tossed in to the air – that is, either both heads, both tails or with one head and one tail.
Another tradition which continues each year on 25th April is making Anzac biscuits. These were first created and sold by the families of serving troops to help support the war effort at home and they remain a hugely popular treat to this day. For UK readers, the closest comparison taste-wise would be Hobnobs. Similar to the ‘water or milk first tea debate,’ there is an ongoing bone of contention as to whether Anzac biscuits should be chewy or crispy; so try a batch each way and decide for yourself!
Anzac biscuits are super easy to make and can definitely be made with some little kitchen helpers (under supervision with the oven!)
Traditional Anzac biscuits
- 2 cups of Chiltern Natural Foods Plush Porridge Oats (or Gluten Free Plush Porridge Oats)
- 1 cup of plain flour
- 1 cup of desiccated coconut
- 2/3 cup of caster sugar or brown sugar
- ¼ cup golden syrup
- 125g butter
- 1 tsp of bicarbonate of soda mixed with approximately 2 tablespoons of hot water
- Preheat oven to 160°C and line a baking tray.
- Mix together the dry ingredients in a bowl.
- Over a low heat, combine the golden syrup and butter until the butter is melted.
- Stir in the bicarbonate of soda and water to the butter mixture, then add to the dry ingredients and mix well to combine.
- Roll the biscuit mixture in to balls (about a tablespoon in size) and flatten onto the lined baking tray. Cook in a 160°C oven for approximately 15 minutes – keep an eye on them and adjust depending on whether you’re aiming for chewy or crispy biscuits. They should be a deep golden colour when ready.
- Allow to cool on the baking tray for a few minutes before transferring to a wire rack. These will keep for at least a couple of weeks if stored in an airtight container.
Updated: 21 Apr 2021 | Written by: chiltern