DON'T YOU FORGET ABOUT ME: ANZAC BISCUITS

I used to bake up a big batch of Anzac Biscuits on a weekly basis for a friend of mine. She used to own a cafe called the Breakfast Club and I was fortunate enough to do a lot of the baking for the B.Club and Anzac Biscuits were a regular treat. It felt a bit strange making up such a small batch of mixture for my little family and rolling only teaspoons not dessertspoonfuls of the dough for bite sized biccies, not the size of your face cafe biscuits! They still tasted exactly the same and made me all nostalgic for that little cafe and all the fun times and many many cups of tea I enjoyed there.

And as I munched on my biscuit I then started to think of my dear Pop, who served in the war.

Being a kid and going to "town" to watch my Pop march on Anzac Day in Tamworth. Sitting on the hood of our family's old golden Chrysler eating the best hand cut hot chips from Tamworth Cafe and wondering why my Pop got all teary after the march. His Sailor Jerry style tattoo on his arm, his white chesty bonds singlet, his tobacco tin, his chair, his smile.

Make up a batch of these beauties and fill your house with not only the glorious smells of melted buttery golden syrupy goodness but wonderful memories of your family, friends and how lucky we all are.

Lest We Forget.

ANZAC BISCUITS

Recipe adapted from my friend Kati

1 cup plain flour

1 cup rolled oats

1 cup shredded coconut

1/4 cup caster sugar

1/4 brown sugar

125 grams butter

2 tablespoons golden syrup

2 teaspoons boiling water

1 teaspoon bicarbonate of soda

Preheat oven to 150 C degrees.

In a large mixing bowl add all the dry ingredients and stir to combine and leave a well in the center.

In a small saucepan melt the butter and golden syrup on low heat.

Add the bi-carb soda to the boiling water then quickly pour into the saucepan

Take off the heat carefully as it will foam up.

Pour into the center of the mixing bowl and stir to combine.

You want your mixture to be quite moist, but still hold its shape once rolled into a ball.

Roll teaspoons of the mixture and place on a baking tray approx 5 cm apart.

Flatten them slightly with the palm of your hand and bake for 10-15 minutes until golden, the center of the biscuits will be slightly under cooked.

Leave on the trays for a further 10 minutes and then transfer to a rack to cool completely or eat them warm with cups of tea and coffee like we did!