This new post comes from my Mum…
Recently it was the 78th birthday of a very good friend of mine who originally came from New Zealand’s Coromandel Peninsular in the North Island but has lived in our village for over 25 years. He is also one of our bell-ringers and a very good artist. Like me he has Coeliac Disease so when I make him his favourite biscuits from ‘down under’ I use Gluten-free Flour. Although they have oats in them many people with Coeliac Disease can tolerate oats as long as they are pure. I have made these biscuits for his birthday for many years.
ANZAC Biscuits were made to send to the ANZACS (Australian & New Zealand Army Corps) serving in Gallipoli during the First World War. As the ingredients would not spoil they were safe to travel and the recipe has become a tradition. The recipe I use was sent to me by a cousin of my husband’s from Melbourne Australia. I hope you enjoy them.
Makes 24/30 biscuits
3oz (85g) Organic rolled oats
3oz (85g) Desiccated coconut
4oz (100g) Plain flour (gluten-free can be used)
4oz (100g) Unrefined caster sugar
4oz (100g) Butter
1oz (25g) Golden syrup
1tsp Bicarbonate of soda
2tbsp Boiling Water
Preheat oven to 180C/350F Gas 4 or 170C Fan Oven.
1 Put the oats, coconut, flour and sugar in a bowl.
2 Melt the butter and golden syrup together in a small saucepan.
3 Mix the bicarbonate of soda with 2 tablespoons of boiling water then stir it into the butter/golden syrup mixture.
4 Make a dip in the middle of the dry ingredients and pour in the butter/golden syrup mixture and stir until well mixed.
5 Put teaspoonfuls of the mixture, having gently flattened them with a fork, onto greased baking sheets about 1½ inches (3cm) apart to allow room for spreading.
6 Bake in batches until golden about 8/10 minutes.
7 Transfer to a wire rack to cool and then keep in an air-tight tin.
NB: Some people with Coeliac Disease may be able to eat this recipe as many Coeliac’s can tolerate oats if they come from a reliable source.