ANZAC Biccies

In honour of our War Heroes we make biscuits

Munch 

Today in Australia and New Zealand and Expats across the world we come together to commemorate the bravery our Diggers showed in the battle of Gallipoli, known to the Turkish peoples as Çanakkale. A part of the tradition aside from Dawn Services and Street parades to honour our Veterans is the making and munching of the ANZAC Biscuit. A hard, egg free biscuit crafted to stay fresh over long travel periods and sustain our lads fighting in trenches. We make these as a means of keeping their spirits alive and their sacrifices remembered. Though they can be enjoyed any day of the year.

I got this recipe from the Australian War Memorial website as I wanted to make the most authentic biscuits possible. I have followed the recipe on this instance to the T in biscuit. ANZAC biccies weren’t originally too sweet. So the next time I batch these up, I will quadruple the Golden Syrup quantity. Other fabulous additions that have been tried and tested over the years are adding dessicated coconut or raisins.

 

Makes 13 small ANZAC biscuits, 5 large biscuits and 1/2 raw biscuit mix eaten by your’s truly

  • 2 Cups GF Rolled Oats
  • 1/2 Cup Sugar
  • 1 Cup Plain GF Flour
  • 1 Tbs Golden Syrup or Honey works if you need to subsitute
  • 2 Tbs water, boiling
  • 1 Tsp Baking Powder
  • 1/2 Cup Melted butter
  • Baking Paper

Preheat Oven to 160 degrees celsius or 325 F.

Line Baking tray with baking paper.

Mix Dry Ingredients in a large bowl.

In a small bowl combine Golden Syrup, Water and Baking Soda, once it begins to fizz add the melted butter and stir through.

Pour the wet ingredients into the dry and mix thoroughly.

Take a teaspoon and plop down the mix onto the baking paper, flatten with the back of your spoon a little and repeat the process leaving some space between each for them to grow. You are more than welcome to make larger biccies too as I did. My first batch was done to instruction and the second I made a few larger ones.

Bake in the oven until golden brown. The smaller size took 25 minutes the larger 30 minutes.

A note about Gluten Free Oats. Oats by nature contain no gluten. However some packaged varieties are not GF simply because they are grown next to wheat fields or processed in the same factories as wheat and barley products. Bob’s Red Mill are a fantastic company that produces purely gluten free oats. The brand is readily available in the USA and I have spotted their various products in Sydney in Dr Earth in Newtown and About Life in Rozelle, so pop in and see if they stock the GF Oats or if they can order them in. 

Handy Hint: You can also make these dairy free and vegan friendly by subsituting the butter for an alternative vegetable oil based spread like I Can’t Believe It’s Not Butter or Flora Proactive.

Lest We Forget.

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Feel free to comment on this post or ask any questions about the recipe!

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