Updated: May 15, 2019
Living in a garrison city, ANZAC Day is just that little bit more special. We are constantly reminded in our daily lives of the sacrifice and work our Armed Services do and that was even more prevalent this year during the Townsville floods, particularly for my family, as we were constantly checked on by the Army over that week to ensure we were safe, and in the aftermath, they spent many days in our estate helping to clean up the mud and debris and remove the damaged contents from our homes.
Growing up I remember making ANZAC biscuits at school. It was a time of fun but also a time of learning with teachers using the fun exercise of cooking to explain to the class our history and why our generation and future generations needed to remember the ANZACS and the sacrifice they made for our country.
And now as a Mum, its my turn to use a simple pleasure of cooking in our kitchen, to teach my children the ANZAC spirit and why ANZAC Day is so special and why we need to remember. Being 5, while their mind is firmly on the Armed Services in our community and what they recently did for our family, they know and are thankful for what they do for us and our country.
This recipe came from a cookbook from my Nana dated back to the 1940s. I can only assume my great grandmother gave it to her. I often do modern twists on recipes my Nana used to make, but there is something special about the traditional ANZAC biscuit. Like the spirit of the ANZAC's it does not need to have a modern twist it should remain how the generations have been taught it.
It is special for me to have one of my Nan's recipes on my blog, she taught me to cook and gave me a love of cooking so I hope you enjoy her traditional ANZAC biscuit recipe.
Lest we Forget.
Prep 15 min // Cook 15 min
2 cups rolled oats
1 cup plain flour
1/2 cup sugar
125g butter softened
2 tbs golden syrup
1 tsp bicarbonate soda
2 tbs boiling water
Preheat oven to 170 degrees and line baking trays with baking sheets then set aside.
Mix oats, flour and sugar in a bowl.
Melt butter in saucepan over a low heat and add the golden syrup. Stir until dissolved. Bring to the boil slowly then remove from the stove.
Mix boiling water and bicarbonate soda, and stir until it's dissolved. Add the mixture carefully to the butter, stirring until it starts to froth.
Add to the flour fix and mix well.
Roll the 1 tbs of the mix into a ball and place on tray about 5cm apart to allow for spreading.
Gently press down with a fork and bake for 15 minutes in the oven.
If you want crunchy ANZAC's, remove from the oven, flatten again if required and bake for a further 3 minutes.
For chewy biscuits, remove after 15 minutes and cool on a baking tray.