Because it’s ANZAC day in Australia, because I felt the urge to bake something over the weekend, and because I’m heading Down Under in just a few short weeks, I decided it would be appropriate to bake some ANZAC cookies. (BTW, Meatless Monday post will be delayed until tomorrow, but I promise it’s a good one that will feed a small vegetarian army).
ANZAC day is a day of remembrance in both Australia and New Zealand and I was curious what the significance behind the biscuits (cookies for us Yanks) was. Here’s what I found. During WWI and WWII, wives, mothers and girlfriends were concerned for the welfare and health of the troops. Knowing that they couldn’t send perishable goods, they came up with a recipe that could remain edible for over 2 months. The basis of the recipe is Scottish and the ingredients were simple and generally non-perishable.
My recipe is by no means the original and is a Jamie Oliver adaptation that gives a chewier version of the biscuits (I’m not huge on crunchy cookies), but they turned out well and most importantly introduced me to a new friend…golden syrup.
I’ve seen this tin tons of time, but have never tried this before. As a “sacrifice” to this post, I knew I needed to give a spoonful of it on its own a go. Dangerous! The taste is like a light caramel, but it is single-handedly the stickiest substance I’ve ever encountered. Now I need to find most purposes for golden syrup. Life is rough.
from Jamie Oliver
- 1 cup plain flour
- 1 cup rolled oats
- 1 cup shredded coconut
- 3/4 cup brown sugar
- 125 g butter (9 tbsp or 4.4 ounces)
- 2 tbsp golden syrup
- 1 tsp baking soda
- Preheat oven to 160°C/320°F.
- Line baking tray with parchment paper or sil-pat.
- Sift flour into a large bowl, add the oats, coconut and brown sugar. Stir together.
- In a small saucepan, melt the butter, golden syrup and 2 tablespoons of water together over a medium heat until melted, about 2-3 minutes. Remove from heat.
- Stir in the bicarbonate of soda. The liquid should froth up a bit.
- Pour the butter mixture into the flour mixture and stir until combined.
- Roll heaping tablespoons of the mixture into balls and place on trays about 5cm (2 inches) apart to allow for spreading. Press with a fork or thumb lightly to flatten slightly.
- If you have some left over dry mixture in the bottom of the bowl, just dispose of that. (I did not)
- Bake for 10 mins or until golden brown.
- Remove from oven and allow to stand on trays for 5 minutes, before transferring to a wire rack to cool completely.