April 25th is a national day of remembrance in Australia and New Zealand, to honor the brave soldiers of the Australia New Zealand Army Corps (ANZAC) who fought in Gallipoli, Turkey, during World War I.
As the battle waged on for 8 miserable months, wives, sisters and mothers back home would bake a simple recipe of "soldiers biscuits" to ship off to Gallipoli. The biscuits held up well during naval transport, and were a sweet and hearty reminder of home.
They're still quite popular in Australia and New Zealand today, where they're commonly known as ANZAC biscuits.
Since they are jam-packed with nutrients and have a long shelf-life, they're perfectly suited for road trips, hiking, camping and the like. And if you have a sweet tooth, add a scoop of ice cream for a cool and yummy sandwich!
20 biscuits | 40 minutes
1 cup, flour
1 cup, shredded coconut
1 cup, flattened / rolled oats
1/2 cup, sugar
1 teaspoon, baking soda
4.25 tablespoons, butter
1.5 tablespoons, golden syrup
- Preheat oven to 350° F (180° C).
- Mix flour, sugar, oats and coconut in a large bowl.
- In a small saucepan, melt butter and golden syrup then mix till combined.
- Put baking soda in a cup, then slap in about 2 tablespoons of boiling water to dissolve the baking soda.
- Add baking soda solution to the butter-syrup mix. Make sure the mix is still hot but not boiling, otherwise it will foam up and over your saucepan.
- Pour the contents of the saucepan into the large bowl and combine it with the sugar-oats-coconut mix.
- Place 20 spoonfuls of dough on a greased oven tray, spaced evenly apart.
- Bake for 15 minutes, or until the biscuits are light brown.
- Place each of the biscuits on a cookie tray to cool.
- Take a bite and enjoy!
Related: More Intrepid Recipes
Photo: Edward Kimber