Mrs Simkins’ Anzac Biscuits
During WW1, relatives of the Australian and New Zealand Army Corps, baked these delicious and energy-giving biscuits, named in their honour, and sent them to the troops fighting in Gallipoli. Conditions in the Turkish region were desperate with intense heat, plagues of flies and disease. It is to be hoped the biscuits travelled well and gave the troops some small comfort.
The biscuits have stood the test of time and are just as delicious today: perfect as a heartening bite with a strong cup of Clipper Fair Trade Everyday tea.
Makes approximately 18
- 3oz (85g) porridge oats
- 3oz (85g) desiccated coconut
- 4oz (110g) plain flour
- 4oz (110g) caster sugar
- 4oz (110g) butter
- 1 tablespoon golden syrup
- 1 level teaspoon bicarbonate of soda
- 2 tablespoons boiling water
Preheat oven to 180C (fan oven) gas mark 4 or equivalent
You will need 2 large greased baking trays
Combine the oats, coconut, flour and sugar. Melt the butter over a moderate heat with the syrup.
Add the bicarbonate of soda to the boiling water and stir into the butter and syrup.
Pour into the middle of the dry ingredients and stir to combine.
Space out dessertspoonfuls of the mixture onto the prepared trays (they will spread).
Bake for 5-8 minutes until golden. Allow to settle on the tray for a moment and transfer to a wire rack to cool using a palette knife.
Once completely cold, eat immediately or wrap closely in foil and store in an airtight tin for a couple of days.