While everyone is in a chocolate coma and somehow all my brain wants is chocolate, it is a little more somber occasion.
You see, tomorrow is Friday 25 April and its a special day in New Zealand and Australia, for it is the annual day of commemoration of the services of armed corps in World War 1 and these biscuits are closely linked with Australia, New Zealand Armed Corps or better known as Anzac.
Because of the closely linked name it seems inevitable that once again the direct origin of these biscuits isn’t clear cut.
But what is certain is that these biscuits go from light colored balls to chewy deliciousness in the span of 12 minutes.
Let’s say from this article it’s derived that the recipe comes from southern New Zealand, although there is no concrete evidence to where it was originally published or by which of those neighboring countries can rightly claim the title of creator.
Due to the need for a long shelf life of these biscuits it comes as no wonder that the ingredients are all basic and sturdy ingredients virtually any cook would have had in their pantry during the war and today.
Chocolate can wait while these biscuits are devoured in their chewy deliciousness and those brave men are remembered in dawn services the country over.
Adapted from Taste magazine
1 cup superfine/caster sugar
1 cup flour
1 cup desiccated coconut
1 cup regular oats
140 grams butter, cubed
1 tablespoon golden syrup
1/4 cup boiling water
1 teaspoon baking soda
Preheat the oven to 160°C/320F and greaseproof a baking tray.
Place the flour, sugar, coconut and oats into a bowl and mix to combine, making a well in the center.
In a saucepan over medium low heat place the butter and golden syrup until combined and melted.