One of the great things about owning a savory pie shop is that we get to meet so many ex-pats...from Oz, New Zealand, England, Ireland, South Africa - it is amazing how many countries have a pie-eating culture!
We are often asked to make favorite savories or sweets from our customer's home countries - Steak + Kidney pie for the Brits, Mince + Cheese pie for the Kiwis, Milk Tert for South Africans, and all kinds of baked goods from Australia. While we can't possibly make everything that our customers crave, we can provide you with some good recipes so you can cook up a taste of home!
Anzac Biscuits were first baked during World War I, when the wives of soldiers would bake them up to send to their men overseas. The biscuits shipped well because they didn't contain milk or eggs. After the incredibly brave showing by the Australian and New Zealand Army Corps (ANZACS) in Gallipoli, Turkey, the biscuits were renamed to honor these soldiers.
Anzac Biscuits are easy + cheap to make, and would be a good summer project with the kids. Perfect for lunch boxes, with your afternoon cup of tea, or on a hike. Enjoy!
Anzac Biscuits
- 2 cups rolled oats
- 2 cups all-purpose flour
- 1 cup sugar
- 1 1/2 cups desiccated coconut (also called unsweeted shredded coconut)
- 4 tablespoons golden syrup*
- 8 oz butter
- 1 teaspoon baking soda
- 2 tablespoons hot water
Put oats, flour, sugar, and coconut in a large bowl and stir. Put golden syrup and butter in a saucepan and melt over low heat. Mix the baking soda and water and then add to the butter mixture (careful - this can bubble up vigorously!). Remove pan from heat and pour the butter mixture over the dry ingredients. Mix well.
Put bowl in the fridge for about 30 minutes to allow it to firm up a bit. Meanwhile, preheat oven to 325. Then roll spoonfulls of the mixture into balls and place on a cookie sheet lined with parchment paper or a Silpat. Allow room for the biscuits to spread. Flatten slightly with the back of a spoon or slightly wet fingers.
Bake for 10-12 minutes until golden brown. Cool on wire racks. Makes about 4 dozen.
*Look for Lyle's Golden Syrup in the International Foods Section of your food store. In Portland I buy it at Sheridan Fruit Co. on MLK.
