This week we remembered Anzac Day, a day when we stop to honour past and present servicemen and servicewomen, and those who have lost their lives serving their country.  We watched our eldest son, an Australian Army Cadet stand vigil at The Grave Of The Unknown Soldier, represent his Unit at the Dawn Service, and march in the Anzac Day Parade.  My youngest children are too young to attend both the Dawn Service and the March, so I stayed at home with them and we made these Anzac Biscuits to share with the rest of the family after the march.  You can read the history of the Anzac Biscuit here, but basically they were something mothers and wives made to send to the serving troops because they were cheap to make,  nutritious and lasted for a long period of time (they contain no eggs or milk).  Apparently many soldiers preferred to grind up the hard biscuits and use them to make porridge, but today we prefer to dunk them in hot tea or coffee.  Yes, I admit to being a “Dunker”, and I sometimes catch my kids having a quick dunk in my coffee when they think I am not looking.  I have posted another coconut-free Anzac Biscuit recipe before, but this recipe is closer to the original and a favourite with my kids.  So, why not remember the troops with your kids by making a batch next Anzac Day.

Anzac Biscuits

Ingredients:

1 Cup Rolled Oats

1 Cup Dessicated Coconut

1 Cup Self-Raising Flour

3/4 Cup Brown Sugar

125g Butter, unsalted

2 Tbl Golden Syrup

2 Tbl Water

1 tsp Bicarb. Soda

Directions:

Preheat oven to 160C.

In a large mixing bowl, combine the oats, coconut, flour and brown sugar and set aside.

In a microwave-safe container, place the butter, syrup and water and heat until the butter has melted completely.  You can also do this in a saucepan on the stove over a low heat.  Once the butter has melted, add the bicarb. soda and watch it froth up.  To be honest, I frequently forget the bicarb. soda, and I can’t really see the difference it makes.

Pour liquid mixture into dry ingredients and mix to combine.

Roll mixture into balls approximately the size of a rum ball and place on a tray lined with grease-proof paper.  Flatten slightly with the back of a fork.

Place in the oven for 10-15 minutes, depending on how you like your biscuits (chewy or crunchy), but be careful, once they start to turn gold, they will burn rather quickly.

Allow them to cool slightly before removing them from the tray otherwise they will fall apart.

Enjoy with a nice hot cuppa or a glass of milk for the kids.