For those of you who don't, you can read about our national day of remembrance over here.
Below is a beautiful image by Nathan Kaso that truly sums up the spirit of ANZAC for me.
Originally uploaded by Nathan Kaso via Flickr
Hopefully even if you don't have an impending long weekend like us Aussies and Kiwis, you will find some time to bake these biscuits. I have trialled four recipes to make sure you get the best one! This particular recipe comes from the lovely Sara and as she puts it, in a truly Australian way 'they are bloody foolproof'. Thanks lady!
Most Aussies have an opinion on the humble ANZAC biccie - to turn or not to turn during baking? To make large or small ones? Whether they are best served soft or hard? So the following instructions are only a guide and you will probably change the method slightly every time you bake them, depending on what floats your boat.
Ingredients - make approximately 30
2 cups rolled oats
1/2 cup caster sugar
3/4 cup flour
2 tbsp golden syrup
1 tsp bicarb soda
2 tbsp boiling water
Preheat oven to 160C degrees.
Mix oats, sugar and flour in a bowl.
Melt butter and golden syrup together in saucepan.
Put boiling water in a cup and add the bicarb to dissolve it. Pour it straight into melted butter/syrup. It will froth up as if you've turned into the Nutty Professor, but don't worry, just pour it all onto the oat mixture and combine well.
Drop teaspoonfuls of mix onto a tray lined with baking paper. Leave enough room for the ANZACS to spread.
Bake for 16-18 minutes, turning over halfway through to get an even golden colour. You can experiment with the timing to work out how chewy you want them to be (8 minutes each side will make very soft chewy ones).
Cool on a wire rack, pop the kettle on and get stuck in.
Enjoy! And Lest We Forget x