Here in Australia it is the ANZAC day long weekend, and for us Aussies that means 3 things. First and foremost it’s an opportunity to honour our fallen soldiers and those still serving to protect our country. Secondly it’s a public holiday which is never a bad thing, and lastly it’s the perfect time of year to make ANZAC biscuits.
To me these biccies have to be soft and chewy, golden brown and super sweet, and that’s just how this recipe turns out.
To add a little bit of a twist, and to appease the chocolate fanatics out there half of this recipe was turned into chocolate chip ANZAC biccies 🙂
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Prep time – 10 mins, Cooking time- 10 mins, Makes 20
This weekend I have been fortunate enough to spend with my Husband and his Parents who live in a little village called Paluma which sits on the top of a mountain range. During the Second World War, Paluma was established as a major radar station, being used first by the American Army and then by the Royal Australian Air Force. Throughout the war years Paluma was used as a rehabilitation hospital site, and was also used for “jungle training” as conditions were similar to those in the South Pacific. Timber was also cut in Paluma to aid the war effort (https://palumaeec.eq.edu.au/Aboutus/Pages/History-of-Paluma.aspx).
Paluma RAAF Base, in service from approx 1943-1946
Historical Ivy Cottage – still in use today as a tea house at the top of the Paluma Range
Left: Cottage used by Medics, still in use today
Right: Log cabin built by the American Army around 1943 to escape the weather
Today, looking at the village only a few remnants of the war remain. Only a few igloo style radar stations, some concrete slabs, and a few of the homes still used to this day which were built back then for use as barracks. If you didn’t know any better, the peace and quiet of this beautiful place now, would trick you into thinking it was always like this.
This time each year should be a reminder to us all that we should be kind to each other and aim to keep our beautiful country as peaceful as possible. Lest we forget.
1 cup plain flour
1 cup rolled oats
1 cup desiccated coconut
¾ cup raw sugar
1 tbs golden syrup
1 tps baking powder
2 tbs hot water
Optional -1/2 cup finely smashed chocolate chips
- Heat oven to 180°C and line two baking trays with baking paper.
- In a small microwave safe bowl melt the butter and golden syrup.
- In a cup, mix the baking powder with hot water, be sure to stir well to remove any lumps, and add to the butter mixture.
- In a large mixing bowl mix together the flour, coconut, baking powder sugar and oats. Once mixed, create a well in the centre of the dry ingredients and pour in the butter mixture. Combine well until mixture will clump together and not crumble.
- Roll mixture into small walnut sized balls and flatten slightly. If using real butter these should spread out when baked, if you are using a butter substitute like margarine, you will need to flatten them more as they will not melt in the oven.
- Bake biscuits until they are golden but still soft in the centre, about 10mins. Remove from the oven and let stand until cool.