Anzac Day – on April 25 each year – is a special day in New Zealand. It’s our day to honour the New Zealanders killed in war and those who came home. It also lends its name to a very Kiwi biscuit.
Anzac Day began as a commemoration of the anniversary of the 1915 landing of New Zealand and Australian soldiers – the Anzacs – on Turkey’s Gallipoli Peninsula. The World War I campaign aimed to capture the Dardanelles, which would allow access to the strategically important Bosphorus and the Black Sea. The invasion ultimately proved a failure for New Zealand and its allies, with the Turks defending their country and holding onto Gallipoli.
In honour of all those who have served and are serving New Zealand around the world, this Wednesday we’re reflecting on your sacrifices with thanks. And the traditional Anzac biscuits, served as per the Empire would have it, with a strong cup of tea.
We made the recipe a bit of a twist on the classic and very easy Edmonds Cookbook one – replacing golden syrup with our own good stuff.
The consistency of your biscuits depends on the ‘size’ of your desiccated coconut and rolled oats. If you like the texture chunky, leave as is, like we’ve done. For a slightly smoother textured bikkie, give them a very quick whizz in a food processor with a blade attachment.
½ cup standard flour (we used Edmonds of course!)
⅓ cup sugar
⅔ cup finely desiccated coconut
¾ cup rolled oats
1 Tbsp The True Honey Co 300+ MGO Mānuka honey
½ tsp Edmonds baking soda
2 Tbsp boiling water
Assembled and cooked thus:
1. Preheat your oven to 180˚C. Line a baking tray with baking paper or spray lightly with oil to prevent the sticky mixture sticking.
2. In a generously sized bowl, mix the flour, sugar, coconut and rolled oats together.
3. Melt the butter and Mānuka honey together in another bowl.
4. Dissolve baking soda in the boiling water and add to butter and golden syrup.
5. Stir butter mixture into the dry ingredients.
6. Place level tablespoonfuls of biscuit mix onto cold greased trays and flatten with a fork (dip the fork into water if it starts to stick). These don't spread as they bake so you can pop them quite close together.
7. Bake for about 15 minutes or until golden. (It’s a good idea to check your biscuits at about 12 minutes if you prefer a chewier texture.) Once they’re done, remove from the oven and leave on the tray for 5 minutes. Then spread them out on a wire rack to cool.