Anzac biscuits are associated with the Australian and New Zealand Army Corps (ANZAC) established in World War I. It is claimed that the biscuits were sent by family to soldiers abroad, because their ingredients were available, and the lack of eggs meant the biscuits kept well. Recipe believed to be from around 1911
- 2 level cups rolled oats
- 1 level cup plain flour
- 1/2 cup sugar
- 4 1/2 oz butter
- 2 Tbsp golden syrup
- 1 leval teaspoon bicarbonate of soda
- 2 tbsp. boiling water
Preheat oven to 325F or 160c. Grease trays line with baking paper.
Combine dry ingrediance oats, flour, sugar in a large bowl and mix well. Place butter and syrup (dip the measuring spoon in hot water so all the syrup comes away from the spoon) in a medium saucepan. stir over low heat until smooth.
Stir the bicarbonate of soda in a cup with the measured boiling water until its dissolved then add to the pan of hot melted butter and golden syrup. Stir until it froths up then immediately add to the dry ingredients and mix all together.
Make by taking a teaspoons or a flat dessert spoon of the mixture, place it in your hand, bring together by rolling into a ball, place 2inc/5cm apart on the baking sheet.
The biscuits need to be flattened slightly so press down with a fork dipped in a little flour (this will stop it sticking).
Put trays in a pre heated oven for 15 – 18 minutes until golden.
When cooked they will still be soft so leave the biscuits on the trays for 5 minutes before transferring them to a cooling rack.
With jam and cream or fresh fruit and yogur
1 cup all purpose flour..
2 teaspoons of baking soda
1 tablespoon of sweetener (your choice).
3/4 cup of milk (your choice what type).
2 tablespoons yogurt or coconut cream.
Add the Flour, baking soda and the Salt to bowl, mix dry ingredients with a fork to air-rate. Beat the egg well with milk it should make a full cup. add yogurt/cream and sweetener, and beat well. Pour wet ingredients into dry ingrediece and mix until there are no lumps in batter.
Heat a griddle or non stick frypan to medium heat. Brush the pan with a little melted coconut oil or coat with cooking spray. Drop batter from a tablespoon on to the hot pan. Pikelets should be about 3ins or 6cm across. Flip when bubbles appear on the surface, and cook until golden browned on both other side, about 2min per side.
Makes about 12
Note: you can serve with fresh berrys and yogurt or with jam and cream, enjoy
500g chicken breast
½ cup breadcrumbs
½ cup shredded coconut
2 tbsp. fresh grated ginger
1 tsp. smoked paprika
eggs, lightly beaten with a little coconut milk
½ lemon or lime zested
coconut oil, for cooking
lime or lemon wedges, to serve
Mix the dry ingredients – bread crumbs, shredded coconut, ginger, lime zest and smoked paprika and in another bowl, mix the eggs and coconut milk.
Dip each fillet into the egg mixture to coat then transfer to the coconut-breadcrumb bowl and cover with the breadcrumb mixture, press gently to help the crumbs stick to the chicken.
In a large frying pan add the coconut oil, place the crumbed fillets in pan. cooking for about 5 min, this will depend on their thickness of your chicken pieces, turning once. Serve with a wedge of lemon or lime and a green salad or stemmed green veggies.
Note: You can also cut the chicken breasts lengthwise into 4 strips and thread onto a Skewers which children like.