Yes, it’s that time of the year again – ANZAC bikkie time. Like chocolate eggs and hot cross buns, it just doesn’t seem right to eat these biscuits at any other time of the year.
I’ve been baking ANZAC biscuits since Mrs Thorpe’s home economics class when I was just 12 years old.
This recipe is based on the ANZAC biscuit recipe from that wise tome “Cookery The Australian Way”.
I’ve substituted the golden syrup in this recipe for wild honey – mainly because I picked up a small jar of roadside honey on the way back from the Wolgan Valley last week and wanted to try it out. It makes a delicious alternative to golden syrup. I also threw in two tablespoons of shredded coconut at the oats, sugar and flour stage for added crunch.