Tomorrow is ANZAC day, a day when we commemorate the services and sacrifices of members of the Australian and New Zealand armed forces. This year is a particularly important day as the centenary of the landing of the Anzacs on the Gallipoli Penninsula.
We observe a number of traditions on the 25th, the most important being the dawn services held across the country. A large number of Australians also enjoy visiting their local to play a game or five of Two Up.
Anzac biscuits are a staple in any Australian biscuit jar year round, but really have their time in the spotlight near the day- so much so that I had to visit three supermarkets to track down my golden syrup!
I figure that everyone has their own recipe for Anzac biscuits, passed down from Grandmas and Aunties, but I thought I would do a short post including my own variation. This one is super easy as it is all done in one saucepan- I like any recipe that minimizes my washing up!
I like to add some chopped Turkish dried apricots to my mixture for some extra sweetness and chewiness – everyone at work who tried them seemed to enjoy the addition. Plus, the link to our Turkish friends is a nice touch.
- 100g unsalted butter, chopped
- 2 tbsp golden syrup
- 1 tbsp water
- 1/2 tsp bi carb soda
- 1 cup plain flour, sifted
- 1 cup rolled oats
- 1 cup firmly packed light brown sugar
- pinch of salt
- 100g chopped dried apricots
1. Pre heat oven to 160 C and grease two oven trays
2. Stir buter, syrup and water in a saucepan over medium heat until the butter is melted.
3. Remove from the heat and stir through bi carb soda (I love this part).
4. Add the rest of the ingredients and stir until completely combined.
5. Roll heaped teaspoons of the mixture between your palms and place on the prepared trays, 2cm apart. Flatten slightly with a floured fork.
6. Bake for 15-20 minutes (depending on how chewy you like them) and cool on trays.
I’m still working on the promised passion fruit recipe- but keep an eye out for some more delicious sweets soon.