Last week ( April 25 ) in New Zealand it was Anzac day - a national day of remembrance that commemorates those killed in war as well as honouring returned servicemen and women. Read more about it here . The Anzac biscuit was apparently made for soldiers by there mothers at home and sent over to the front line - although I have heard this was a romanticised version of the truth and the biscuit didnt start being made until well after the war ! Anyway the notion behind it is the same a good hearty biscuit that can withstand the rigors of lunch boxes and biscuit tins alike.
I found this recipe in the paper the weekend of anzac day by Geoff Scott of Vinnies . It included walnuts which is the traditional version , most modern recipes omit this , but I always thought it gives them crunch & we have a huge bowl of fresh walnuts from Nelson begging to be used !
The biscuits were perfect & the vanilla gave them a real caramel sweetness !
1/2 tsp baking soda
2 TBSP boiling water
125 g Butter
1 TBSP golden syrup
1 tsp vanilla extract
3/4 Cup flour
1 cup rolled oats
1 Cup coconut ( desiccated )
1 Cup chopped walnuts
1 Cup brown sugar
1. Preheat oven to 120 c
2. Line 3 oven trays with baking paper
3. Dissolve baking soda in boiling water
4. Melt the butter with Golden Syrup then add water & soda mix
5. Combine remaining ingredients in a bowl add in liquid butter mix
6. Stir well and roll teaspoon full's on tray and lightly press with a fork.
7. Bake for 25 mins till golden and transfer immediately to a rack to cool .
Store airtight and they last for ages !