With Anzac Day almost upon us I thought would share my adaptation of the traditional Anzac Cookie, which I first created for an event in Albany in 2014 that was part of the 100th anniversary celebrations of the Great War. For those unaware, the city of Albany in Western Australia’s Great Southern, was the primary departure point for most Australian and New Zealand Service Men heading to the battlefields of the First World War.
My version of the cookie uses many of the ingredients one would find in a traditional Anzac Cookie but I also incorporates some tasty extras to make them more appealing to modern tastes.
Although many believe that Anzac Cookies were made by loved ones to send to soldiers on the war fronts as a memory of home, this is a false belief, they are actually an invention of the 1920’s well after the Great War had ended. They were made and given to others to honour and remember those who had been lost, those who had returned safely and as a symbol of unity between people. Today, some 96 years after they first appeared both in Australia and New Zealand, they continue to be made for the same reasons … to share memories and experiences.
1 cup plain flour
1 teaspoon bicarbonate of soda
1½ cups rolled oats
1 cup slivered or flaked almonds
½ cup sultanas (chopped)
¾ cup caster sugar
½ teaspoon cinnamon
zest half a lemon and juice half a lemon
zest half an orange and juice half an orange
125 g butter
2 tablespoons honey
a little water
80 grams quality chocolate (white, milk or dark) for decoration
1. Sift flour into a bowl with soda. Add oats, almonds, sultanas, sugar, cinnamon and zest of lemon and orange. Mix to disperse ingredients evenly.
2. Melt butter, honey and juice of lemon and orange over a low heat (do not allow to boil).
3. Once melted pour over dry ingredients and mix together to combine. If mixture is too dry add a little water and if too wet add a little extra flour.
4. Fill a small saucer with some water and wet the palms of your hands. Using a tablespoon also dipped in water scoop out 1 spoonful of mixture and roll it into a ball between your moist palms. Place the formed ball of dough on a lined baking tray and flatten slightly with your fingers.
5. Repeat for remaining mixture, placing each ball of dough approximately 3 to 4 cm apart,
6. Place trays in a pre-heated oven at 180° C and cook for 12 to 15 minutes or until golden brown.
7. Once cooked allow biscuits to cool on their baking tray, before attempting to remove them from the baking paper.
8. Heat chocolate in a bowl over boiling water until melted. Then using a fork drizzle ribbons of the chocolate over the cookies and allow to cool.
- For those wanting further variation, I’ve also made these cookies using chopped macadamia and white chocolate as well as, pistachio and dark chocolate. They all taste scrumptious and can be eaten all year round not merely for Anzac Day or Remembrance Day.
Make a batch today and be thankful for what you have and remember those who have gone and the sacrifices they made during wars, natural disasters and everyday life.