In my mind, no baked good is as representative of Australia and New Zealand as the ANZAC biscuit. If I wanted to read to much into the cookie's significance, I would go on about how its unassuming appearance, wholesome ingredients and quiet flavoursome nature were a reflection of the characteristics of the two countries. That might be an interesting point to discuss when I am feeling a bit more verbose.
The biscuits are of historical significance, still popular and ridiculously easy to make. Oats, coconut and golden syrup, along with plenty of butter come together and bake up into a crisp and substantial accompaniment to a cup of tea. The biscuits can also keep (when stored properly) for an impressive length of time - 2-3 weeks, making them perfect for cookie jars everywhere.
ANZAC biscuits are also ideal for sending in care packages, like the tin of cookies I sent (via my mother) to the Sewol Camp in Gwanghwamun Plaza. I don't put together care packages often but it is a very enjoyable task, and one that I hope to do again soon. Although the Wikipedia page I linked to states that these biscuits weren't actually baked by mothers and wives to send to their men in the trenches, it was with that frame of mind that I made my cookies and packed them into the tin for transport. Like I discussed (sounding very young indeed) in an earlier blog, baking for another person is an act of love and elevates it far above mere kitchen drugdery.
|Photo taken in Gwanghwamun by one of the petition tent volunteers. Clockwise from the top: peanut butter cookies, speculaas, ANZAC biscuits.|
Care package experience 4 out of 4 stars, would care again.
from It's easier than you think by Jo Seager
2Tb cold water
2Tb golden syrup
1tsp baking soda
1c rolled oats
1c dessicated coconut
1c flour, plus 1-2Tb extra if needed
1c brown sugar
1. Preheat the oven to 160 degrees Celsius and line a baking tray with baking paper.
2. Heat the butter, water and syrup in a small pot over a moderate heat. Once the butter is melted, bring the mixture to a boil.
3. Take the pan off the heat, quickly stir in baking soda followed by the remaining ingredients. Mix well, adding extra flour if the mixture is not coming together due to excess butter.
4. Roll into walnut-sized balls and place on the baking sheet, leaving 5cm between cookies. Gently flatten the balls with the back of a spoon.
5. Baking for 15-18 minutes and cool on the tray for 5 minutes before transferring to a rack to cool completely.
Will keep in an airtight container for 2-3 weeks.