National Australian oatmeal cookie, which dates back to the First World War and has an interesting history. The name of the cookie is always capitalized as the word is an abbreviation for the Australian Army Corps (ANZAC). The cookie was created to commemorate the joining of Australian and New Zealand troops with the British in the battles of the Gallipoli Peninsula during the First World War. Unfortunately, for the Entente troops, this operation turned out to be a crushing defeat, but the cookies remained as a reminder of the brave and faithful service of the ANZAC troops. The ANZAC biscuits were originally called soldier biscuits since the recipe was actually developed for soldiers so that they can carry it with them throughout the long journey leading to the fronts and not go bad. A very simple recipe from available products, cook quickly, the cookies are crispy, crumbly and very tasty. Reminds me of a taste from my childhood
Ingredients: Oat flakes, wheat flour, coconut flakes, sugar, golden syrup (replaced with 1 tablespoon honey), butter, baking soda, salt
Cooking method:
We prepare all the necessary ingredients.
Melt butter with honey. We extinguish soda 2 tbsp. spoons of boiling water and add to the oil mixture.
Pour oatmeal into a separate container (I ground half of the flakes), coconut flakes, sugar and flour. We mix. Add oil mixture. We knead the dough.
We heat the oven to 180 degrees. Line a baking sheet with parchment. We form cookies and spread them at a distance from each other, as the dough will spread a little during baking.
We send it to the oven for 10 minutes. The cookies should be a nice reddish golden color. When cooled, ANZAC cookies harden and become crispy.