Anzac Day has become more than just the landing at Gallipoli in 1915. It is the day we remember all Australians, and our fellow New Zealanders, who served and died in all wars and peace-keeping efforts.
The spirit of ANZAC embodies humanity, the strive for courage, sacrifice and mateship. Anzac Day brings us together in remembrance with gratitude.
In commemoration, Deb at Organic Times has baked organic ANZAC cookies. We’d like to share our recipe with you, and hope you join in and share your ANZAC recipes too.
No-fuss and not too sweet. These hearty cookies are made from oats, coconut, flour and butter dough. Today’s recipe is based on the traditional recipe with a twist.
These biscuits get harder as they cool and will keep in an air tight container for 4 days.
- Preheat the oven to 180 C / 350 F, non-fan forced
- Line 2 baking trays with baking paper.
- In a saucepan on low heat, place the golden syrup, water and butter.
- In a bowl place the flour, sugar, oats and coconut.
- Once the butter has melted and is bubbling with the syrup, add your bi carb and stir through thoroughly.
- Tip saucepan contents into bowl and mix through.
- Shape mixture into walnut- sized balls and pop well-spaced onto the baking tray.
- Bake for 12-15 minutes, or until golden brown.
- Take out of the oven and cool completely before eating.