
My first bite of the biscuits was at my Mum-in-law's servery where we were all gathering for an afternoon tea. The biscuits were soft and were less sweet. Later then I found that there are many recipes to make Anzac biscuits and none of them has the very original formula. I mean who invented this biscuits which is named after the Australian and New Zealand Army Corps (ANZAC) and what's the exact measurement of ingredients, I would never know. At the past, they are made and sent to the Anzac troops in Europe during WW I by grandmothers, mother, sisters, or sweethearts which then could be dunked in tea or coffee—a habit my Dad-in-law still keeps doing until this very day.

I have tried many recipes and come to experience the different results coming from different resources. There are some version with softer texture, some were sweeter and chewy, and others are in between. The biscuits sold in the supermarket tend to be hard. Perhaps that's why the soldiers need (or like) to dunk it into their drink.
There are some recipes I have tried using same ingredients: flour, rolled-oats, coconut, a pinch of salt, sugar, golden syrup, baking soda, boiling water. Some people may add chopped dried fruits or dip the baked biscuits in cooking chocolate are just more personal taste.

To this very day: let's make peace and no more war.

Arfi's Anzac Biscuits
1 cup plain flour,
1 cup rolled-oats,
1 ½ cups desiccated coconut,
½ cup white sugar,
a pinch of salt,
3 Tbs golden syrup,
120g unsalted butter,
1 tsp baking soda,
2 ½ Tbs boiling water
2 comments:
Lovely post, Arfi. And a recipe to match!
Thanks, Chris.
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