I think that Lady AB is too young to appreciate the significance of Anzac Day yet, so we used today’s public holiday as an opportunity to bake Anzac biscuits instead. They are great biscuits to make any time of year actually as they are super quick, cheap and use store cupboard ingredients.
The process of making them is also a kid-friendly activity you can do together. As long you check the measured ingredients and watch the hot stove everything else can be done by little chefs.
I’ve found that Donna Hay has the best Anzac biscuits recipe – they are delicious still warm from the oven and slightly soft. Tim prefers them the ‘proper’ way ie thin and hard as tacks. I say there’s nothing wrong with improving on tradition!
Anzac Biscuits by Donna Hay
2 cup (180g) rolled oats
1 cup (150g) plain flour or wholemeal plain flour
⅓ cup (150g) caster sugar or coconut sugar
¾ cup (60g) desiccated coconut
2 tablespoons golden syrup or agave
125g butter or coconut oil
1 teaspoon bicarbonate of soda
2 tablespoons hot water
1. Preheat oven to 160°C (320ºF).
2. Mix the oats, flour, sugar and coconut in a bowl.
3. Melt the golden syrup with the butter in a saucepan.
4. Mix the bicarbonate of soda with the hot water and add to the butter mixture – it will foam up nicely.
5. Add the butter mixture to the dry ingredients and mix well.
6. Place tablespoons of the mixture onto baking trays lined with non-stick baking paper. Traditionally you flatten them out but I like mine fat, like an American-style cookie.
7. Bake for 8 minutes then cool on wire trays.
Lady AB gives these Anzac biscuits her taste-testing approval!
