There are a few Australian followers of my blog so I hope you will comment and suggest alternatives or tips for this recipe, as I am conscious of somehow hijacking what is probably a national institution in Australia and New Zealand. It is probably akin to reading an Irish soda bread recipe on an Aussie blog! There is always the chance a critical eye will pick up an aberration and think - oh no, that is not how it should be done!
I also think the name is wonderful. When I think of or make Anzac cookies I am always reminded of Anzac Day in April, which I had never heard of until that wonderful anti-war anthem "The band played Waltzing Matilda" came out in the 70s, and I diligently learnt the lyrics and it became my party piece for years at many a sing-song in Ireland and Bangladesh. It has been recorded by numerous artists over the years, including the Pogues, but my favourite has to be the version recorded by Irish singer Liam Clancy. You can see him singing it on YouTube here. It is a powerful ballad on the futility of war and the waste of young lives. Liam Clancy is still singing, around Ireland and elsewhere, he is in fine voice, and lives in Co. Waterford. So there is a local connection to the Anzac cookies, however roundabout it may be it is somehow serendipitous.
And of course Lismore is twinned with Lismore in New South Wales, so there you have more north-south connections!
So enjoy them and enjoy the music to go with them!
4oz/125gm oatflakes (like for porridge)
4oz/125gm plain flour
4oz/125gm dessicated coconut (dried flaked coconut)
1tablespoon golden syrup (inverted sugar syrup)
1teaspoon bread soda (bicarbonate of soda)
1. Mix Oatflakes, flour and coconut in a bowl.
(Pre-heat oven to 180degrees Centigrade/375degrees Fahrenheit)
2. Melt butter, add sugar and golden syrup and stir till melted.
3. Add bread soda/soda bicarb. to mix in pan - watch it fizz up!
4. Pour this mix into bowl and stir well, use mixer stir attachment if available, or wooden spoon.
5. Transfer to greased baking tray(or lined with baking parchment/greaseproof paper).
6. Press mix to 1cm/half-inch thickness (use rolling pin/bottle/back of spoon).
7. Bake until golden brown, about 15mins.
8. Cool on tray for 2-3 minutes, then cut into squares with pizza cutter while still warm.
9. When cold, remove from tray and ENJOY!
These keep fresh for days in an airtight tin, if they last that long. Mine never do!
Thanks to our friends down under for inventing such yummy flapjacks!