While Australians around the world all celebrate Anzac Day in their own way, one staple year in, year out, is the consumption of Anzac biscuits.
A hearty treat made with shaved coconut and oats, the original biscuits were much tougher to be able to withstand being sent overseas to the troops by their wives and mothers. It has become so iconic that the base recipe of the contemporary version is now protected by Australia's Department of Veteran's Affairs which forbid it to be called a cookie!
The version below recipe is on loan from my bestie who used to be very popular with her fellow Australians at the cabaret she used to dance at, so much so that the usually figure-conscious dancers wouldn't stop at one!
While the recipe calls for quite a lot of ingredients the biscuits are ridiculously easy and super quick to make.
Makes approx 20 biscuits
+ 125g butter, chopped into blocks (beurre)
+ 2 tbsp golden syrup (this product, as us Anglos know it, doesn't really exist in France, I buy my golden syrup from Marks and Spencer in Levallois)
+ ¾ tsp bicarbonate of soda (bicarbonate de soude)
+ 1 tbsp water
+ 1 cup rolled oats (flocons d'avoine)
+ 1 cup desiccated coconut (noix des coco rapée)
+ 1 cup plain flour (farine de blé)
+ ¾ cup caster sugar (sucre en poudre)
Place the blocks of butter in a small saucepan and melt on low heat melt. Once half the butter has melted add the golden syrup. Stir until melted and then add the bicarb soda to the water and stir to dissolve. Add the water to the butter - it should froth and double in size. Very quickly add this to the dry ingredients and mix together until the all the mix is wet.
Take a small amount of the mix and roll into a ball. Place on the baking paper and flatten slightly. Repeat until the baking tray is full - don't place the balls too close together as the mixture will spread. Bake for 15 minutes or until the outside is toasty brown. Take out the tray and with a spatula transfer the biscuits to a flat surface - I use a glass chopping board - as they will be very soft and need to set flat as they cool. Repeat with the rest of the mix.