Last week we were studying about Australia. Friday we were going to cook, but something came up so we could not. So yesterday we made the Australian meal. I made the cookies, Mark made dinner and Audrey made a salad. It was really good.
Anzac biscuits are the national biscuit (cookie) in Australia. They are named this because women would cook them for soldiers. They needed something that lasted a long time without going bad because it took two months to get to the soldiers. On 25 April 1915, the Australian and New Zealand Army Corps landed in Turkey on the Gallipoli peninsula. They were beaten the worst in Australian war history. So instead of being called Soldiers biscuits, their name was changed to ANZAC Biscuits.
They taste like an oatmeal cookie, but too sweet for an oatmeal cookie. I really liked it. Momma said it reminded her of the Scottish Ginger Flapjack cookie she makes sometimes. So we researched and learned that many Scottish people came to Australia (and probably brought their oat cake recipe with them). They baked their cookie on a griddle. That is why they are so close.
- 1 cup quick cooking oatmeal
- 3/4 cup flaked coconut (we had to use sweetened, though recipe says unsweetened)
- 1 cup unbleached flour (we used soft white wheat)
- 1 teaspoon baking soda
- 1 cup white sugar
- 1 stick butter (one half cup)
- 1 tablespoon honey (supposed to be golden syrup)
- 2 tablespoon boiling water
Preheat oven to 350 degrees.
Mix oatmeal, flour, sugar and coconut together.
Over low heat, melt honey and butter. When butter it completely melted, mix baking soda and boiling water. Watch it foam as you add to the melted butter.
Add butter mixture to dry ingredients. Drop by tablespoon on greased cookie sheet. We used parchement paper and the dough was very crumbly. Squash the dough together well.
Bake at 350 degrees till light brown. Ours took about 10 minutes, but the recipe says 18 minutes. So watch them till you know for sure 🙂
