Anzac Biscuits

Here is the authentic recipe that combined all the rations available for the Anzac diggers to make celebration biscuits.

They probably used lard instead of butter, their bread/ dampers were made from a fat mixed with flour salt and bicarb, sugar was in the ration pack for their tea and golden syrup was an alternate sweetener but available in a lidded can. Cooked over a low fire on metal sheets it was a delightful treat to share in bad times.

One of the first popular recipes published in 1925 adds a tbspn of coconut, try it.
(Makes about 36 biscuits.)

Ingredients:
185g butter
1 tblspn golden syrup
1 tspn bicarb of soda
2 tablespoons of boiling water
1 cup plain flour
1 cup caster sugar
2 cups of rolled oats

Warm up oven to 150c. Find your flat trays and grease them lightly.

Method:
• Combine flour sugar and rolled oats in a bowl and mix together..
• Heat butter and golden syrup in a saucepan over a medium heat, stir often.
• Remove from heat when mixed well.
• Boil water and pour it over bi-carb and add to melted butter mix.
• Make a little well in the dry ingredients in the bowl then add the buttery mix and stir.
• Drop a teaspoon of the batter onto the tray allow room to spread when cooking.
• Bake in bottom half of oven on trays, cook at 150c for 20 minutes.
• Allow to cool and then put gently into airtight container with baking paper.
• Serve with very strong black tea on Anzac Day and consider your good luck.