A for ANZAC Biscuits I How to make ANZAC Biscuits - Day 1 - Finger Licking Food

If you’ve read some of my recent posts from the past month you would know I’ve been taking part in a blog event called the Blogging Marathon. This month’s marathon is a Mega Blogging Marathon. A group of us have taken on the challenge to explore Bakes from Around the World..sounds easy right..the catch ..the dishes have to be in alphabetical order, and no repeating a country more than twice. Easier would have been to pick 12 countries and make 2 dishes each, but I figured this was a wonderful opportunity to explore 26 countries, where possible. The challenging part was finding dish names from A-Z. Few were very easy and few took a whole lot of browsing and reading every cook book, baking book I own!

This entailed a lot of planning and from over a month ago. Researching recipes, making a list (that got edited one too many times) and then the baking began! I’m a stickler for lists anyway so sticking to this one was easier than I thought.

So sit back and enjoy my journey for the next 26 days (barring Sundays), where I will take you around the world through baked goods..sweet and savory.

My first bake, A for ANZAC Biscuits from Australia. These are crisp delicious cookies named after the Australia and New Zealand Army Corps established during World War I. History states that wives sent these to soldiers abroad since the ingredients don’t spoil easily and these biscuits had a long shelf life. (Source: Wikipedia)

These biscuits were crisp, light and had the perfect amount of sweetness.

You will need:

½ recipe yields: 16 biscuits

Recipe adapted from here 

1.25 Cups All-purpose Flour, sifted

1 cup Rolled Oats

½ cup Caster Sugar

¾ cup Dessicated coconut

150g Unsalted Butter

2 tbsp golden Syrup * – see note

1.5 Tbsp Water

½ tsp Baking soda

Note: I didn’t have golden syrup on hand. Found a substitute that works – combine 2 tbsp Light corn syrup with 1 tbsp Molasses. Use as needed.

Preheat oven to 350F. Line a baking sheet with parchment paper.

Combine flour, rolled oats, sugar and coconut in a medium bowl. Combine baking soda and water in a separate bowl. In a small pan, heat the butter and syrup until butter has melted. Add the dissolved soda water and turn off heat. Add this to the flour mix. Combine well to make a soft dough. Roll into small balls and place on lined sheet with enough room between them. The biscuits will spread while baking.

Bake for 12-15 minutes until golden brown. Transfer to cooling rack to cool completely. Store in an air-tight container. 

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 75

An InLinkz Link-up

Enjoy these crunchy biscuits and munch on to the next bake.