[ANZAC biscuits]
They’re not pretty but they sure taste good!
By now you’ve probably read loads of Aussie and NZ blogs with stories of what ANZAC day is all about, so I won’t go through it again. Besides, there’s so much to chat about in this post.
ANZAC day was yesterday, the 25th of April, so I’m a bit late. I made this known earlier today on Twitter and was promptly cheered up by @thelonefoodie who said Monday is a public holiday in some states, so actually, I am still on time.
I was also reminded by @bronmarshall that ANZAC biscuits were in fact ‘designed to be keepers’ and are yummy biscuits to eat on any day of the year. I have to say I agree wholeheartedly.
In fact, they’re hubby Dillon’s all-time favourite biscuits. He remembers coming home from school to a freshly baked batch and a glass of milk. Pure after-school treat heaven, he reckons.
After hearing him recall them so fondly I of course wanted to give them a go. His lovely Mum Angela happily parted with her recipe (thank you!) and I was away. The recipe worked perfectly and every year for 5 years I’ve been using the exact same one - you’ll find it at the bottom of this post.
[Marty hard at work]
The reason I’m late with this post is because I was working as a food stylist yesterday for my mate Marty. He’s a professional photographer and wanted some food shots for his portfolio. That’s him in the picture above at my place.
The final shot of the ANZAC biscuits and mini milk bottle looked so wonderful. He made the food look even better than in real life - strange but true! Once he’s finished fiddling with it in Photoshop I’ll post it here for you to see.
We also shot enoki and oyster mushrooms, broccolini, the most gorgeous striped purple aubergines, beautiful corella pears and golden kiwifruits. We’re currently building a website for him so I’ll let you know when it’s done and you can see all the food shots from the day as well as his amazing fashion photography and portraits.
Enjoy the biscuits, Christie x
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[Biscuits cooling on the rack - not for long though! Yum.]
How to make ANZAC biscuits
ANZAC biscuit recipe
makes about 20
1/2 cup sugar (I used unrefined raw sugar)
1 cup plain flour (I used wholemeal, sifted twice)
1 cup rolled oats
1 cup dessicated coconut
125g unsalted butter
1 tablepoon golden syrup
2 tablespoons boiling water
1 tablespoon baking soda (bi-carb soda)
1. Preheat the oven 150C. Line two baking trays with non-stick paper.
2. Combine the sugar, flour, oats and coconut in a large mixing bowl.
3. Melt the butter in a small saucepan over medium heat then add the golden syrup, boiling water and baking soda. It will foam up to triple the volume almost immediately. Add the butter mixture to the dry ingredients and mix with a wooden spoon to combine.
4. Place spoonfuls on the trays about 5cm apart and flatten slightly. Bake for 20 minutes until golden brown. They’ll still be quite soft, so carefully transfer to a rack to cool. They’ll firm up when they get to room temperature.
Tags: anzac biscuit recipe, anzac biscuits, anzac cookies, anzac recipe
Well there is indeed a public holiday on Monday here in WA. So you’re right, not late. Besides, you could just be really early for next year - lest we forget, right?
Your version (or your mother-in-law’s version) looks great. Really I think Anzac biscuits are great any time of the year. Perhaps they should be a more regular treat with a few moments reflection for those still serving.
I enjoy Anzacs any time of the year Christie…never too late. Great to hear about your food styling gig and your friend Marty…can’t wait to see the pics.
I think they ARE pretty! Aren’t recipes that work out perfectly so satisfying? I can’t wait to see the final shot, bet it’s stunning.
Never too late when you eat them all year round!
Better late than never is what I say! Thanks for the great recipe. I can’t wait to try it out…
Late or not, these are gorgeous!
Definitely never too late for Anzac biscuits! I love baking them all year round
Excellent biscuits and the sad history about this day..I didn’t know it.
The biscuits of course are for all the year
Hoping to see more pics.
I see these pop up once a year and keep thinking I need to make them, but have yet to try them. Maybe this year:-)
Forget waiting for Anzac day.. my mums recipe is almost the same, except brown sugar rather than sugar.. Either way,they are delicious!
The food styling looks like fun. I hope the results are satisfying!
I agree, never too late for these biccies. I like that last pic with the biccies and milk, it’s the best way to eat them!
Good work with the post! Glad that you were able to get it up for the public holiday (or at least what should have been in NSW)
Your Anzac biscuits look like Anzac biscuits should look. Much better than most store bought ones
Great recipe! I love ANZAC biscuits - can’t wait to see the other photos too
We love ANZACs up here in the Northern Hemisphere. I have made my own version of the recipe with ingredients we can find here (no golden syrup) and love the fact that they can be flexible for those with allergies. I like to use the recipe as a base and make a little different now and then for variety
my version http://foodurl.info/vydv
Ever since i saw this in my reader I had been wanting to come.. looks so good & I bet they taste even better! I need to make these sometimes.
I love Anzac biscuits too! And that’s so much fun playing food stylist on a photo shoot! Great job
MMMMMM…I think they do look good, great even!
Lovely cookies!
This was my first Anzac day here in OZ and I sadly missed the boat on the cookie making but I will be sure to bookmark this recipe for next year.
I also really love seeing ‘behind the scenes’ setups of food styling.