Tivoli Road Bakery Anzac Biscuits

Tivoli Road Bakery Anzac Biscuits

Method

Makes 12 Biscuits

Combine the water and currants and leave to sit at room temperature for an hour or so.

Preheat oven to 1600C. Put the sugar, flour, oats and coconut in a medium-sized bowl, and mix to combine. Put the butter and golden syrup in a small saucepan over low heat, and stir until the butter has melted and the mixture is nice and syrupy. Add the currants and water and stir to combine. Add the bicarbonate soda and mix well. Pour the syrup over the dry ingredients and mix with your hands until well combined.

Line a tray with baking paper and divide the dough into twelve even balls. Gently flatten each ball with the palm of your hand until you have discs 2cm high. Place them evenly spaced onto the trays – the cookies will expand a little during baking so make sure you leave enough space around each one. Bake for 10 minutes, turn the tray and bake for another 5 minutes until lightly golden brown. Place the biscuits on a wire rack to cool. Store in an airtight container at room temperature.

 

Chefs Note: 

Australians grow up hearing about the heroics of the ANZACs during the First World War, and this chewy wholesome biscuit is eaten with delight to commemorate the landing in Gallipoli on 25th April 1915. The biscuits were originally posted from home to the troops on the front line, and notably omitted eggs as there was a shortage during WWI and also to avoid the biscuits spoiling during the long journey.

I like to eat my Anzac biscuits for a mid-morning snack with a strong cup of tea. At Tivoli Road, we use whole-wheat flour and add currants for more flavour and wholesomeness, and I hope the soldiers would have enjoyed the resulting flavour and sustenance.

When mixing this dough, it is handy to cover your hands with a little oil or water to stop it from sticking to your fingers and make it easier to work with. When measuring the golden syrup, coat the spoon with a little mild-flavoured vegetable oil to get an accurate measurement and avoid a sticky mess.

You can freeze these biscuits to bake later, in which case you will need to let them defrost first. The bake time in the recipe produces a chewy biscuit; if you prefer them a little crunchy, leave them to bake for a few more minutes.


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