Saffron

By: Saffron

Recipe Origin Australia
Rating
No Reviews
Servings 12
Preparation 10 min 00:10
Cook 12 min 00:12
Ready in 22 min 00:22
Difficulty Seasoned
Cooking Method Bake
Ingredients Grains Oats
Equipment BBQ Camp Oven Closed Grill
Recipe Type Cookie Snack
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anzac biscuits anzac biscuits anzac biscuits anzac biscuits anzac biscuits anzac biscuits anzac biscuits

Traditional ANZAC Biscuits

ANZAC stands for Australian New Zealand Army Corps, and these oat based biscuits have a history going back to the First World War and the ANZAC troops. Now they have become a significant element of the annual ANZAC Day celebrations.

The biscuit themselves are traditionally very dry and don’t use eggs making them good to potentially send in care packages to deployed troops without spoiling, same reason they are an ideal biscuit to take outdoors today.

Although the history is a little foggy, the main purpose of these biscuits appears to however be as a common item sold at fundraisers for the war effort.

Additions of coconut, and/or nuts, as well as the softer chewier modern versions are all ones that appear later in history.

Ingredients

1 cup plain flour

2 cups oats

3/4 cup sugar

3/4 cup butter

1 tablespoon golden syrup (or honey, or treacle)

1 teaspoon bicarbonate soda (baking soda)

2 tablespoon hot water

Equipment

camp oven or wood fired stove

small saucepan or heatproof cup

Recipe Directions

  1. In a bowl combine the dry ingredients, the flour, oats and sugar.

  2. In a small saucepan or heat proof cup, gently heat the butter and golden syrup until the butter has fully melted.

  3. Combine the bicarbonate soda and hot water, stir then mix into the butter mixture. This will cause it to froth up, as soon as this happens, stir into the dry ingredients.

  4. Grease a tray then add balls of the mixture, and press down to flatten. Note they will continue to spread during cooking so leave a generous amount of space between them.

  5. Cook in a preheated camp oven or wood fired stove for about 10 minutes, or until brown all over. When you take them out they will still be very soft, let them sit on the cooking tray for about 10 minutes to coll and firm up, then they can easily be removed.

    The traditional biscuits where thin, crisp and dry, ideal for long storage. If you like them soft and chewy, cook for less time so they remain moister and chewier.

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Saffron

By: Saffron

Recipe Origin Australia
Rating
No Reviews
Servings 12
Preparation 10 min 00:10
Cook 12 min 00:12
Ready in 22 min 00:22
Difficulty Seasoned
Cooking Method Bake
Ingredients Grains Oats
Equipment BBQ Camp Oven Closed Grill
Recipe Type Cookie Snack
Share: