Variations of Scottish oatmeal biscuits (cookies) were made and sent to soldiers of the Australian and New Zealand Army Corps (ANZAC) in the First World War. However, the Australian War Memorial in Canberra, suggests that they were not named Anzac biscuits until after the war, when they were made and sold as fundraisers for returned soldiers. This recipe is a further evolution by Leonie McIntosh, a Wiradjuri woman from Albury, and incorporates native wattleseed.
Preparation Time: 10 minutes
Cooking Time: 12 minutes
2 tablespoons golden syrup, dark corn syrup or treacle
1 teaspoon bicarbonate of soda (baking soda)
2 tablespoons boiling water
90 g (1 cup) rolled (porridge) oats
65 g (3/4 cup) desiccated (shredded) coconut
75 g (23/4 oz/1/2 cup) plain (all-purpose) flour
220 g (1 cup) sugar
100 g 3/4 cup) finely chopped macadamia nuts
2 tablespoons wattleseed
- Preheat the oven to 180°C (350°F) and line two baking trays with baking paper.
- Melt the butter and golden syrup in a saucepan over medium heat. Dissolve the bicarbonate of soda in boiling water and add to the saucepan.
- In a large bowl, combine the oats, coconut, flour, sugar, macadamia nuts and wattle-seed. Pour over the melted mixture and mix well. Place tablespoons of the mixture onto the prepared trays, allowing room for spreading.
- Bake for 10–12 minutes or until light golden brown. Cool for a further few minutes on the tray before removing to a wire rack to cool completely. Store in an airtight container.
To drink: A cup of billy tea!
Recipe from Lyndey Milan’s Taste of Australia from cookbook and TV series on LifeStyle FOOD at 12.30pm on Sundays