THE Anzac legend is writ large, and so is the legend of the biscuit that shares its name.
It has been claimed the Anzac biscuit became a staple during World War I, because the ingredients it used did not spoil easily – making the biscuit as hardy as the soldiers they nourished.
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They were also known as ‘soldier’s biscuits’, and use syrup or treacle as a binding agent rather than eggs, which were scarce during the war.
We asked our resident food expert Belinda Cipriano to give us a foolproof, can’t-miss recipe for creating a sweet treat this Anzac Day.
1 cup of plain flour
1 cup rolled oats
1 cup of desiccated coconut
100g brown sugar
1/4 cup caster sugar
3 tablespoons of golden syrup/treacle
2 tablespoons of water
1/2 teaspoon bi-carbonate soda
Preheat oven to 160 degrees
Dry ingredients: Mix oats, flour, desiccated coconut and sugars together
Wet ingredients: Melt butter, syrup, water in a small saucepan on stove until smooth
Stir in bicarbonate soda
Pour syrup mixture into dry ingredients and mix well
Roll ingredients into small balls
Flatten into discs and bake for 20 minutes
Set aside to cool