I couldn’t possibly produce a baking book without including an iconic product that represents Australasian baking, however contrary to popular public belief, ANZAC biscuits are actually a version of the Scottish Oat Cakes invented long before World War 1 broke out. The tie up with the ANZACs (Australia New Zealand Army Corps) was during the Gallipoli landings, when the mothers, wives and girlfriends of the soldiers were worried about their boys' nutrition so they set about making a version of oat cakes to ensure their boys got the required amount of nutrients during the cold months of fighting. The lack of eggs was not just because of the rationing of eggs, it was also to ensure cookies travelled well during their long passage on ships. They were also packaged in airtight containers to prevent them from going soft. So many of these biscuits were made and shipped during the Gallipoli war, they soon became known as the ANZAC Biscuits by all who received them, and also the soldiers that fought alongside the ANZACs.
I have used a traditional recipe handed down through the generations, but with the addition of some sunflower seeds and some dried fruits - this makes a fruity version to give it a little more excitement. Enjoy with the memory of the many people that sacrificed their lives in Gallipoli, not to mention the lives that are continuing be lost in wars all over the world. (Recipe from "Global Baker - Dean Brettschneider ")


Dough
140g butter
60g golden syrup
80g rolled oats
70g sunflower seeds, lightly toasted
50g sultanas
60g dried figs, stems removed and cut into 8 – 10 pieces
75g chopped apricots
65g thread coconut, or if not available then standard coconut is okay
125g plain flour
90g soft brown sugar
2 tablespoons boiling water
1 teaspoon baking soda

Makes 18 biscuits

1. Place the butter and golden syrup into a saucepan and melt together.

2. Then place all the dry ingredients, except the baking soda, in a large mixing bowl and mix together until combined.

3. Place the baking soda into a jug and pour over the boiling water, stir well to dissolve. Add to the melted butter and golden syrup mixture, then combined the liquids with the dry ingredients and mix well.

4. Place large tablespoonfuls of the dough onto a baking tray lined with non-stick baking paper, flatten to a circle of 6 - 7 cm allowing a gap of at least 2 cm between each one.

5. Bake in a preheated oven set at 170 - 180ºC for 12 - 15 minutes until they have risen, spread slightly and a golden brown in colour.

6. Remove from the oven and allow to cool slightly before placing them on a cooling rack.