Making Anzac biscuits & my week in pictures

Last Anzac Day, 25 April, I realised that I hadn't made Anzac biscuits for years.  I mentioned it on my blog post on Anzac Day - you can see it here - 25 April-Anzac Day-We will remember them

So a couple of weekends ago when my grandson came for a sleep over I decided to make Anzacs with him. He loves cooking.

Anzacs are a traditional Australian family favourite biscuit. Everyone has their own ideas as to whether they should be crunchy or soft. I remember great trays of crunchy Anzacs coming out of the oven of my Aunt's wood stove. They waft out a delicious smell through the kitchen.

Here is my Aunt's recipe - she called them "John Bulls" - maybe from the brand of oats she used. 

Mix together 1 cup rolled oats, 
1 cup dessicated coconut, 
1 cup plain flour, 
1/2 cup sugar.  

Melt 125gm butter or margarine. 
Stir in 2 heaped tablespoons of Golden Syrup. D
issolve  1 1/2 teaspoons bi-carb soda in 2-3 tablespoons boiling water.
 Mix into the butter mixture. Pour into the dry ingredients and mix in well. 

Place flattened balls of mixture onto you baking tray. Baking paper works well. Leave room for spreading. 

Now here is the tricky part. My aunt cooked in a wood stove, so I really have no idea what temperature. It was amazing the sponges and cooking she pulled out of that oven. 
A recent recipe book says: Cook in a slow oven (150-170C) for about 20 minutes. So I suggest try that.

Cool on a wire rack. 

According to the Australian War Memorial website it is unknown how Anzac biscuits got their name or how they came to be a traditional biscuit to make on Anzac Day. 

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