Anzacs for Americans

Cafe Society
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Wondering how to better connect with your Australian/Kiwi friends? Concerned about your dearth of cultural empathy based on others’ military historic remembrances? Why not make Anzac bickies today!

Anzacs For Americans

Rolled oats, 3/4 cup (don’t use instant/quick or steel cut)
Sugar, 1/3 cup (any kind, raw or “Muscovado” is most authentic)
Coconut, 3/4 cup (unsweetened is best, Bob’s Red Mill sells it in my local shops. Reduce sugar if you use that heathen sweetened kind)
Flour, 3/4 cup
Bicarb, 1 tsp (baking soda)
Boiling water, 2 Tbs
Golden syrup, 2 Tbs (in most shops in the intl food section, usually Lyles, in a tin or squeeze bottle. This is worth seeking out, it’s a wonderful thing to have on hand. Sub honey if you can’t find it)
Butter, 1 stick melted (if using unsalted butter, add 1 tsp salt to the recipe)

Preheat oven to 350F. Mix dry ingredients, mix wet ingredients, combine. It’s traditional to put the bicarb in with the wet so it goes fizzy, but you don’t have to, I’ve checked. Roll into balls, flatten slightly and bake for 15-18 min.

Notes:

  1. These are not cookies. They must never be referred to as cookies.
  2. Some people like their Anzacs thin and spready and crispy. These are a bit puffier. Add another oz of butter and fizz the bicarb as described if you want to try them thinner.

Congratulations, you are now more culturally aware! And you have delicious biscuits!

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Happy Anzac Day to our friends down under.

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Without coconut or bicarb they seem just like Flapjacks in GB…

I pity those born bereft of the luscious nectar Golden Syrup. Poor things; poor, poor, things; poor, poor, poor things…
Still, Cheers. Hooroo !

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I thought they were hats.
:confused:

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You mean Akubras?

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Mmm… Anzac biscuits. They should be soft when you take them out of the oven, but if you leave them on the baking tray for 5 minutes they firm up, then transfer to a wire rack to cool.

Depending on how you like them (crispy or chewy), you can vary the cooking time by a few minutes - I like them crisp around the edges and chewy in the middle.

I’ve made 3 batches this week :slight_smile:

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No,hats. Dad won the RAAF badge off one in a poker game. I still have it somewhere.

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I feel the same for those bereft of real Maple Syrup. I wonder how that would work in Anzacs?

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Fortunately for this Maple Syrup loving Aussie, I have a friend in Ontario who sends me the good stuff from time to time. I’ve never considered using it in ANZAC biscuits. I think it might be sacrilege but I guess I could make the same recipe and call them Dominion Friends biscuits. :smiley:

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Maple Syrup is excellent. however in Britain it costs about £9 for 250 ml for the pure stuff: cheaper products are cut by the dealers with inferior syrups to satisfy the addicts.
Lyle’s Golden Syrup costs about £2 for 900 ml, and can make Golden Pudding, the greatest of all puddings.

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Slouch Hat. Never heard of them being called ANZAC hats but I could see how it would happen.