I’ve paid a lot for these Ozzie classics at the Grocer on Elgin the Kiwi gourmet store in Notting Hill, and finally decided to make my own, especially as Sacha hoovers them up so fast! The thing is, I modified the original recipe with orange zest and a spoon of orange blossom water, which makes them just that little bit more exotic. You can add cinammon and chili, or chopped apricots and raisins. Anything goes, but it’s important to use Golden syrup for the real Anzac flavour. A full box will last a day or two in this household.
The Classic Women’s Weekly Anzac Biscuit (Courtesy of Kim)
1 cup rolled oats
1 cup plain flour
1 cup sugar, preferably brown
1 cup dessicated coconut
125g butter
2 tbsp golden syrup
1/2 tsp bicarb
1 tbsp boiling water
Optional
Rind of one orange
1 tbsp orange blossom water- preheat oven to 150C
- mix dry ingredients together
- melt butter with golden syrup
- mix bicarb with boiling water, add to butter mix
- mix wet with dry (it will be quite dry)
- form rounds in your hand, about half way between the size of a twenty cent and fifty cent
- bake for 20 minutes.
