These Anzac Biscuits zing with the warmth of ground ginger that melds perfectly with the flavour of the golden syrup. There are many recipes for Anzac biscuits and all are very similar. In this version, I have added just a couple of teaspoons of ground ginger. Anzacs are a humble, little biscuit made with basic supermarket ingredients but always popular because of their delicious taste. They are best enjoyed simply with a cup of tea, all the better if it’s a cup of billy tea. These are as I like – crunchy. It just doesn’t seem right if they are soft and chewy. Be sure to store in an airtight container as soon as the biscuits are cool. If they soften, recrisp in a warm oven for 5-10 minutes.
Anzac day, observed on the 25th April each year in Australia and New Zealand, is a national day of remembrance. On this day we commemorate all who served and died in wars, conflicts and peacekeeping operations. The Anzac day services and marches are well supported in towns large and small across the country. Even as a child of migrants from Europe this is always an important day for me.
Part of the tradition is Anzac biscuits. During the war, mums, wives and girlfriends lovingly baked these biscuits and packaged them up to be sent to their soldier. The lack of eggs in the recipe meant these biscuits kept well and would be a welcome taste of home. Opinion varies, as it often does in cases like this, as to when and where these biscuits originated. I don’t really think it matters. Anzac biscuits mean so much to so many.
Do you like crunchy or chewy Anzac biscuits?
Ginger Anzac Biscuits (32 medium sized biscuits)
1 cup rolled oats (not instant type)
1 cup plain flour
1 cup desiccated coconut
3/4 cup brown sugar
2 teaspoons ground ginger
125g butter
2 tablespoons golden syrup
1 teaspoon bicarbonate soda
Preheat oven 170C/325F. Line two large baking trays with non stick paper.
In a pan melt butter and golden syrup. Stir to combine. In a large bowl, combine oats, flour, coconut, brown sugar and ground ginger. Mix the bicarb with 2 tablespoons of boiling water and then pour into the butter mixture stirring well. It should foam. Pour the foaming butter into the oats/flour mixture, mix well. Roll spoonfuls of the mixture into balls, place on lined baking trays and press down with a fork. Bake for 15-20 minutes until golden brown. Watch them, they burn easily so if your oven runs hot, reduce the temp a little and bake for longer for that crispy biscuit. Cool on wire racks and store in an airtight container.
