After the ANZAC Day ceremony in Athens, we (my 9 year-old Anastasia and I) decided to make a batch of Allyson Gofton's Anzac Biscuits.... I had written the post but forgotten to post...sorry for the delay, but it's just in time for this year. See you all on Sunday!
"My Dad was a 'Digger' and proud of it, and the one thing that best recalls that time when we all pulled together is the Anzac biscuit, created with love by mums and daughters to send to their sons and fathers at the Front." - Allyson Gofton
A good friend from Wellington sent me the recipe just for the occasion! Thanks Gina - they are as good as we remember them...even without Golden Syrup. Incidentally, I have yet to find the equivalent in Greece...I used honey, but any suggestions welcome!
This recipe makes about 36. Preparation time: 15 minutes. Cooking time: 12-15 minutes
1 cup flour,
1 cup sugar
1 cup rolled oats
1 cup desiccated coconut
175 grams butter
2 tablespoons golden syrup
1 teaspoon vanilla essence
1 teaspoon baking soda,
2 tablespoons boiling water
Preheat the oven to 180C. Lightly grease 1 or 2 baking trays or line with baking paper. In a large bowl, sift flour with a good pinch of salt. Stir in the sugar, rolled oats and coconut and make a well in the centre.
In a saucepan, melt the butter, golden syrup and vanilla essence together.
To make chocolate Anzacs, melt 150 grams dark chocolate either in the microwave or over the top of a double saucepan. Dip half an Anzac into the melted chocolate and allow the excess to fall off.
Place on a baking paper-lined tray and allow the chocolate to set before storing in an airtight container.