It’s the 25th April, also known as Anzac Day. Anzac Day was originally established to honour the members of the Australian and New Zealand Army Corps (ANZAC) who served in the Gallipoli Campaign, their first engagement in the First World War (1914–1918).
To many, this date is also a good excuse to eat Anzac Biscuits, which are just awesome if you haven’t tried them yet. As an outdoor activity operator that employs hungy outdoor instructors, Anzac Biscuits are an awesome form of sustenance during a busy, active day.
So, here is one of our favourite recipes for Anzac-inspired biscuits that originally came from The Druie Cafe at Rothiemurchus, but has since been baked and munched on numerous outings, including a batch that started out on a cyle challenge to complete the North Coast 500 – they didn’t last long, if I remember right!
Here’s the recipe which can be tweaked to suit your own tastes:
Anzac Biscuits
- 2 cups of plain flour
- 2 cups of sugar (granulated, golden caster – whatever you fancy)
- 2 cups of dessicated coconut
- 2 cups of porridge oats
- 1 level teaspoon of bicarbonate of soda
- 300g melted butter
- 110g golden syrup
- A handul each of cranberries, chopped apricots, raisins.
- Small handful of pumpkin and sunflower seeds
Melt the butter and syrup – careful not to burn it – then mix with all other ingredients until it is well combined. Spread out in a baking tray and cook in a pre-heated oven at 180 Degrees Celsius (160 fan).
Wait until it cools abit before attempting to eat or you’ll burn your mouth with the hot fat and sugar!!
We have no doubt that you will enjoy this recipe. G’day!
