COOKS CORNER

Press, 24 April 1984, Page 10

COOKS CORNER

Anzac biscuits

The flavoured rolled oats biscuits known as Anzac Biscuits got their name during World War I when people at home sent them to soldiers fighting in Europe. During the 1914-1918 war, New Zealanders baked these biscuits by the thousands, packed them in tins and boxes, and sent them to their relatives fighting on the other side of the world. They survived the long ship journey to arrive still tasting fresh and delicious, and were much appreciated by the men in the trenches. Because Anzac biscuits are so easy to make, young girls often made them to send to their fathers and brothers. Ingredients 1 cup rolled oats, 1 cup white sugar, 1 cup flour, % cup dessicated coconut, Yz teaspoon salt, 1 tablespoon golden syrup,

125 grams butter, , 1% teaspoons baking soda, Vi cup boiling water. Method 1. Mix dry ingredients in a' large bowl. 2. Melt butter and golden syrup together. 3. Dissolve the baking sod<; in the boiling water. 4. Add the soda and water; to the hot golden syrup mixture. As it foams, pour over the dry ingredients and mix thoroughly. ; 5. Put heaped teaspoonfuls well spaced on greased oven trays. Bake at about 175 deg. C for about 15 minutes, until flattened out and golden brown. 6. While biscuits are still hot, use a spatula to carefully lift them on to racks to harden and cool. Z