Thank you to my Queensland friends who have brought it to my attention that you all started back into Term 2 this week.
And where is the long-promised term 2 planner? Ummmmm… well… creative differences with my team (i.e. I’ve been a bit lazy, but arguing strenuously with myself about the ongoing procrastination) have seen a slight delay. I’m hoping that it will be available from Thursday. You’d think I’d be super keen to complete the set, but alas, I do find thinking about 50 lunchboxes all at once to be a challenge. I’m sure you can feel my pain and appreciate the measures I go to, to keep your lives running smoothly.
While I tinker away, getting my mezze plate looking just so, I’m keen to get you all started, so below is the recipe and here is the link to download the menu planner for week 1.
Forging an even greater respect for one of our most meaningful of holidays, these ANZAC biscuits are guaranteed to grab the kid’s attention and imprint a childhood memory that links respect for the past with autumnal leaves, crisp days and compulsive urges to eat way too many biscuits in one go.
Most recipes for ANZACs are similar. No need to meddle with perfection. However for my batch, I’ve used treacle instead of golden syrup. I like the sharper flavour – and besides, I’ve a massive tub of it clogging up my fridge ever since I made ginger bread biscuits at Christmas. Feel free to use whichever is lurking at your place. Both are spectacular. In fact I think these are my favourite biscuits of all time. Yours too?
These biscuits are history - all eaten within hours of leaving the oven.
ANZAC biscuits
1 cup plain flour
1 cup traditional oats
¾ cup brown sugar
¾ cup desiccated coconut
2 tbsp treacle (or golden syrup)
125g butter
1 tsp bicarb soda + 1 tbsp water
Preheat oven to 170C. Line two biscuits trays with baking paper.
In a large bowl sift the flour and mix in the oats, sugar and coconut.
In a small saucepan melt the butter and stir in the treacle. Mix in the combined bicarb & water. Stir well (mix might froth slightly). Pour into the dry ingredients. Combine well, roll into balls, place on trays and bake for 12-15 minutes until as chewy or crunchy as you like.
MAKES 32ish.
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April 2013 update: Since this post, I’ve gotten it together and you can now buy the Complete Lunchbox Planner here.
Caz said,
April 16, 2012 @ 9:17 pm
Hi – they look yum. Do you think you could freeze them as I don’t think we could go through 32 before they went a bit off.
wendyblume said,
April 16, 2012 @ 11:28 pm
Just make a half batch rather than freezing. They’re nice and quick. Possibly I should have done the same thing – I find them incredibly hard to stop eating,
Mel said,
April 22, 2013 @ 12:46 pm
ANZAC biscuits don’t go off! That’s the whole point of them, so just keep them in a tin and nibble away at them till they’re gone! Mmmmmm I love chewy!
Melissa said,
April 16, 2012 @ 9:51 pm
I LOVE ANZAC bicuits, but only ever seem to make them around ANZAC day. The uncooked dough is almost as good as the cooked biscuit, so I have to be lucky to actually get some into the oven! They’ve got to be crunchy though. Can’t stand a chewy ANZAC!
wendyblume said,
April 16, 2012 @ 11:30 pm
Yes, I’m a crunchy girl too. I like mine cooked until almost burnt and crunchy.
Claire Bailey said,
April 16, 2012 @ 10:17 pm
Haha! The great ANZAC debate, crunchy or chewy? I like ’em chewy.
I wonder how these would go with molasses, my kids like it on their porridge, might give it a go and see.
thehealthyfitdiva said,
April 17, 2012 @ 10:43 am
Do you use unsweetened coconut or the normal one? love love love anzac biscuits
wendyblume said,
April 17, 2012 @ 12:44 pm
Just regular.
Recipe time: Orange gingernuts « Black Cat Originals said,
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Christine said,
April 18, 2012 @ 9:05 pm
Love Anzac biscuits and they are a great low gi snack for the lunchbox
Alissa said,
April 18, 2012 @ 10:11 pm
LOVE anzacs!! Funny, my Mum and I use the exactly the same recipe – one day we even made two separate but identical batches side by side – Mum’s ALWAYS turn our chewy, mine ALWAYS turn out crunchy – she likes them crunchy, and I like them both ways!
wendyblume said,
April 18, 2012 @ 10:25 pm
Yes, it’s a debate even more controversial than the whole scrunch v fold!
Alissa said,
April 18, 2012 @ 10:27 pm
LOL!
ANZAC Day « fibromodem said,
April 25, 2012 @ 1:04 am
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Lest We Forget : FibroModem said,
April 25, 2013 @ 11:40 am
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Natalie Stewart said,
April 24, 2014 @ 5:57 pm
I actually used half the biscuit mixture to make baked apples. That was my little twist on ANZAC bikkies, lol. They turned out beautiful and I managed to serve a fruit with something sweet! Win win 🙂