25th April is Anzac Day and for all of you out there who never studied history its a day in honour to mark the deaths of thousands of Australian and New Zealand Army Corps (ANZACs) who lost their lives in war, particularly during the First World War at Gallipoli in Turkey.
Tradition has it that to augment army rations wives and mothers would bake and send out biscuits to the troops. The key to these biscuits were their longevity as they didn't contain either milk or eggs.
My mum always used to make these biscuits and I can vouch that children (of all ages) will love their simplicity and rolling the gooey mess into small balls between the fingers. Try it and see!
This is my mum's recipe but everyone has their own variation. Be brave and find the balance of ingredients you like the best. And no, it doesn't contain coffee!
1/2 mug plain flour
1/2 mug demerara (brown) sugar
1/2 mug dessicated coconut
1/2 mug rolled (porridge) oats
100g (4oz) butter
2 tablespoons golden syrup
1 heaped teaspoon bicarbonate of soda
Grease and line a baking sheet and heat the oven to 180 C, 350 F or gas mark 4
Mix flour, sugar, coconut and oats together in a bowl
Melt butter and syrup in a small saucepan
Dissolve the bicarbonate of soda in a tablespoon of boiling water
Add the liquid soda to the dry mix
Add the melted butter to the dry mix and stir well
Spoon out small amounts of the mixture onto the baking sheet (or for more fun trying rolling small balls between the fingers. You'll need extra flour!) Watch out as the mixture will spread into large, thin but delicious biscuits
Cook for 10-12 minutes or until golden brown.
Leave to cool and then enjoy!
If you have your own favourite family biscuits why not send us your recipe?
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