New Zealand Baking
These are a true New Zealand and Australian mix, first made for soldiers serving in World War One of ingredients that were inexpensive, readily available and would not go off. They are egg and wheat free, and back then were packed in air tight billy tins.
A family favourite, this recipe was developed by New Zealand cook Jo Seagar, who suggests for special occasions a little dipping in melted chocolate adds to the flavour greatly!
ANZAC Biscuits
1 cup flour
1 cup sugar
1¾ cups coconut (the coarsely shredded coconut is great for texture)
1½ cups rolled oats
¼ cup walnuts, chopped
100 g butter
2 tablespoons golden syrup
1 teaspoon baking soda
2 tablespoons boiling water
Mix flour, sugar, coconut, rolled oats and walnuts in a bowl.
Melt butter and golden syrup together. Mix baking soda with boiling water to dissolve. Mix both butter and baking soda mixtures together in a large bowl. Add white sugar, coconut, flours and walnuts.
Roll teaspoonsful into small balls. Place on a well greased or baking paper lined oven tray and press flat with the back of a spoon. Allow room for them to spread. Cook at 160°C for 25 – 30 minutes. Cool on a wire rack and store in an airtight container.