For most Australians, ANZAC Day is one of the most important times in a calendar year. Growing up, my most vivid memories of the day are of attending the Dawn Service with my parents before coming home to ‘fresh from the oven’ ANZAC bikkies.
No one makes an ANZAC bikkie quite like my Grandma. Her recipe has just the right amount of crunch and none of the fancy, modern extras like macadamia nuts or almond meal. The beauty of her biscuit is in its simplicity.
When I asked my Grandma where she got this recipe from, she explained that it was given to her by her Mother (my Great-Grandmother) Kate Reed. You see, Great-Grandmother Kate included all her favourite recipes in a hand-written notebook which she gave to my Grandma before she was married, to ensure her daughter had everything she needed to cook for her new husband.
So fairies, today I bring you Great Grandma Kate’s ANZAC Biscuit recipe with the hope that you too will be able to bake these tasty morsels for your loved ones, while we all remember the great Australians who died for our freedom.
1 cup rolled oats
¾ cup shredded coconut
1 cup flour
1 cup sugar
½ cup butter
1 teaspoon bi-carb soda
2 tablespoons golden syrup
2 tablespoons boiling water
Preheat the oven to 180°C.
Combine butter, golden syrup, bi-carb soda and boiling water in a large mixing boil. Stir until all ingredients are dissolved.
Add the dry ingredients (coconut, flour, sugar) to the butter mixture.
Mix together with a wooden spoon.
Roll dough into small balls and flatten.
Bake in oven for 15-20 minutes or until golden.