It's an Anzac Day dissimilar to any we've had before. For us, it's one of the only days in the year where it doesn't feel right to sleep in. There's just something so moving about a dawn service. The sun beginning to crack through the darkness upon our arrival and somehow welcoming the day all at once and without us even noticing. The sun reveals something very special - amidst sleepy eyes, it's easy to see how full the hearts and spirits are of those around us. Full for some with pride, full for many with sorrow but a collective and overwhelming appreciation from everyone towards those behind the reason we are all able to be here today. It's a day that makes us tremendously proud to be a part of a country so amazing and regardless of where and how you are spending it, we hope it's a day that prompts similar feelings for you too.
Because no day is complete with a quintessential food tradition, we want to go as far to say that Anzac Day brings with it, potentially the greatest biscuit to have ever existed. Is it the nostalgia that makes these biccies taste so good? The patriotism? The gallon of sugar and butter? We will never really know. To save you a google search though, we've taken the liberty of typing, testing and tasting (it would have been rude not to) the recipe below so that you can spend more time on what's really important (like accidentally eating an entire batch of warm Anzac Biscuits)
So without further ado, we gift to you:
The Best Ever Anzac Biscuits (Nana approved, of course)
- 1 cup plain flour
- 1 cup rolled oats
- 1 cup desiccated coconut
- 3/4 cup caster sugar
- 125g butter
- 2 tablespoons golden syrup
- 2 tablespoons water
- 1/2 teaspoon bicarbonate of soda
Step 1: Preheat oven to 160°C and a baking tray with baking paper.
Step 2: Combine flour, oats, coconut and sugar in a large bowl.
Step 3: Stir the butter, golden syrup and water in a saucepan until the butter melts and the mixture is smooth. Add in bicarbonate of soda and stir.
Step 4: Add to the oat mixture and stir until well combined.
Step 5: Roll level tablespoonfuls of mixture into balls and place, about 5cm apart, on trays. Flatten slightly with your hand.
Step 6: Bake for 15 minutes or until light golden. Set aside for 10 minutes to cool slightly before transferring to wire racks to cool completely.
Step 7: The last but definitely the most difficult step. Try not to eat them all in one sitting.
And here's the proof we really did put in the hard yards to bring this recipe to you... but don't you dare ask us if there's any left (because yes, we definitely did skip step 7)