About the ANZAC…..why this biscuit is the pride of Nations!
As the proud Aussies we are, today is the day for ANZAC bikkies. Lots of them. On their own or dunked in a good cup of tea, no other day of the year are people more nostalgic for these scrummy little bites of yumminess.
Unibic is a classic brand most Aussies (and perhaps our NZ neighbours too) would instantly recognise. They do lots of great fundraising for the RSL’s of Australia and NZ (Returned Serviceman’s League for our international guests. In short – a place where the oldies come to meet and trade war stories and the younger crowd come for the cheap drinks). They make the classic bikkies and as I discovered this week, also have a great website educating the younger crowd about the legacy of the ANZAC. Find out about the history of the ANZAC’s here. They also have some great kids’ activities to teach the younger ones about this important part of our Nations’ History.
I’m actually quite chuffed about my ANZAC interpretation which I whipped up this week. Its basically the same biscuit, just with less coconut and added chocolate, which of course makes them something new entirely and not an “actual” ANZAC bikkie – but hey, I think that’s OK. If we can’t modernise our classics to keep a new generation of people in love with our nations food history, then we will be stuck in the same boring rut for ever and never have anything new to be proud of. So here it is. My modern-day-take on the classic ANZAC Biscuit. (Pause for Tea Break – NOW!).
Chocolate ANZAC Biscuits
Makes approx. 50
YOU WILL NEED
- 2 x cups Rolled Oats
- 1 x cup Plain Flour
- 2/3 x cup Dark Brown Sugar
- 250g Butter
- 4 x Tablespoons Golden Syrup
- 1 x heaped Teaspoon Bi Carb Soda
- Approx. 200g Chocolate, for melting
THE HOW TO
Preheat your oven to 160Degrees C (fan forced) or 180DegC regular. Line a few trays with baking sheets or paper;
Take a small saucepan on low heat and add your butter and syrup. Melt slowly until combined;
In another large bowl, mix together all your dry ingredients;
Add your bicarb soda to the butter mixture and mix well until foamy. Add directly to your dry ingredients;
Mix together well until combined;
Take teaspoon sized portions of mixture and roll into balls. Put on your baking tray and flatten slightly;
Cook for approx. 10-15mins and allow to cool;
In another small saucepan melt down your chocolate. Since Easter is finished, I used the opportunity to get rid of 1 x dark Lindt Bunny and 3 x regular milk chocolate eggs (I’m sure no one will notice…). Obviously you can also use a regular block;
Dip each biscuit intro the chocolate to halfway, shake off the excess and lie back on the baking tray. Repeat for all then allow chocolate to set.
School Morning Teas for next week? All Done:)