Yes, it's that time of the year again - ANZAC bikkie time. Like chocolate eggs and hot cross buns, it just doesn't seem right to eat these biscuits at any other time of the year.
I've been baking ANZAC biscuits since Mrs Thorpe's home economics class when I was just 12 years old.
This recipe is based on the ANZAC biscuit recipe from that wise tome "Cookery The Australian Way".
I've substituted the golden syrup in this recipe for wild honey - mainly because I picked up a small jar of roadside honey on the way back from the Wolgan Valley last week and wanted to try it out. It makes a delicious alternative to golden syrup. I also threw in two tablespoons of shredded coconut at the oats, sugar and flour stage for added crunch.
2 cups rolled oats
1/2 cup caster sugar
3/4 cup plain flour
1 tablespoon wild honey (or plain honey or golden syrup)
1 teaspoon bicarbonate of soda
2 tablespoons boiling water
1/2 cup butter, melted
Set the oven to 160 degrees celsius. Mix oats, sugar and flour. Ina separate bowl mix honey, soda and boiling water. While frothing add the melted butter and pour over dry ingredients. Mix thoroughly. Drop spoonfuls onto a floured tray allowing room for the mixture to spread. Bake at 160 C for 18-20 minutes.
Cool on a cake cooler.