food, recipe

Anzac Biscuits – in Denmark and Australia

Forestwood

Quintessentially Aussie – ANZAC Biscuits

Merle is an Aussie Grandma and a fantastic cook who released a book of Australian recipes, and one of the all-time favourites is reproduced here albeit with a few alterations.

The recipe is posted here, as it was Anzac Day, yesterday.


Every year on 25 April, Australians remember the Anzacs in memorial services in every suburb, in every city in Australia, and it is a national holiday. I would venture to say a sacred day in the consciousness of all Australians.

Anzac biscuits are named after the Australian and New Zealand Army troops who fought on the side of Britain during WWI. They were unfortunately slaughtered in an mistaken decision made by the British command.

Churchills error in the Dardenelles against the Turkish forces resulted in an atrocious loss of life and the soldiers who fought there have since achieved saint-like status in the minds of Australians and Kiwis.

These biscuits/cookies keep well for an extended period of time and were sent in tins to the troops fighting in the filthy trenches at Lone Pine and Anzac Cove in Turkey, by the mothers and sweethearts of those brave young men.

Mel Gibson immortalised the Anzac soldier’s spirit in the 1981 film “Gallipoli”.

I cooked the Anzacs at 180 degrees C… sorry Merle love, my oven is happier working at a higher temperature than yours.

Feel free to post what temperature worked for you, if you try the recipe…

Anzac Biscuits

Ingredients  

  • 1 cup plain flour (approx 4 ounces)
  • 2 tsp ground ginger
  • 1 1/2 cups rolled oats
  • 1 cup desiccated coconut
  • 1 cup white sugar
  • 1 tbsp golden syrup
  • 2 tbsp boiling water
  • 1 tsp bicarb soda
  • 160 g butter, melted

Preheat Oven 170 Celsius

Method
1. Sift flour, ginger in a mixing bowl and add coconuts, oats and sugar. Make a well in the centre
2. Stir in Golden syrup, boiling water and bicarb in a small bowl until combined. Add to the dry ingredients, along with the melted butter. Mix well
3. Take heaped teaspoons of mix and roll into small balls. Place on trays and flatten gently. Bake 6-7 minutes ( I baked them for 10 mins)
4. Cool on tray 10 mins til they firm up slightly.

The supreme sacrifice of those men in the cause of freedom, is truly something to eternally ponder about. “Lest we Forget”  

Now you can also try these biscuits, and tell me what you think.

Reproduced here for the Danish island school and the children who some years back organized an Australian morning tea as part of their tuition from their fabulous teach who unfortunately passed away some years ago.

RIP Teacher Andrea.

Published by Forestwood

A philosophic Aussie writes here at StPA, one who will readily admit to loving Scandinavia. I'm interested in global politics and what drives us to be who we are. Scratch the surface and you'll find a practical Environmentalist with an egalitarian bent, trying to unleash a little creativity via the written word. Scandinavian culture, literature and traditions are close to my heart, even though I'm Australian. Travel and courteous discussions greatly broaden the mind, so I travel if I can and am always up for a vigorous, respectful discussion. I'm an avid reader, a writer and I enjoy photography and crafts, particularly traditional art forms. I hope you'll find 'Something to Ponder About,' in my WordPress Community.

21 thoughts on “Anzac Biscuits – in Denmark and Australia”

  2. I recall being in Australia a couple of times on Anzac Day as it fell in our Easter Holidays. We returned home each time with some of the delicious biscuits. If I were to make them at home how many ounces would represent a cup in your measurements please?

    Liked by 1 person

    Reply

    1. Hi Marion,
      Lovely to hear from you again. I wondered how you were going over you in this darn pandemic.
      It was great to hear that you know of and have previously enjoyed our Anzac biscuits.
      Did you try the supermarket version? If so, like anything fresh always tastes way better than packaged products, so I am sure you would be delighted with this recipe if you made Anzac biscuits for yourself at home.
      The biscuits do keep well for some time, unless there is very high humidity and the recipe is very forgiving.
      I have just now updated the post with the addition of a converted cup of flour to ounces, which I just weighed here for you. My scales tell me 1 standard Australian cup of plain flour weighs a teeny bit over 4 ounces. I posted a conversion chart on a previous post if that helps? https://forestwoodfolkart.wordpress.com/2020/12/30/gulkake-yellow-cake-recipe/

      Liked by 1 person

      Reply

      1. That’s so kind Amanda. I’ll remember that for future reference too and get baking soon. I’ve only eaten the hotel/supermarket ones before so I’m sure these will be much nicer. Great to hear from you too! We are all fine here thank you and trust you are as well. Best wishes, Marion

        Liked by 1 person

      2. Yes we are fine and mostly unaffected by Covid as there is no cases in the community at all. Only in Quarantine which is strictly monitored. For once being so far away from everything had helped us control Covid outbreaks and who comes to our shores, so life continues much the same. We are only starting vaccinating now so we are behind the rest of the Western world.
        Good luck with making the biscuits. I hope you like the fresh version.

        Liked by 1 person

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