Each year, on ANZAC Day, I make a batch of Anzac biscuits. In traditional recipes, these sweet biscuits are made with oats, sugar, flour, butter and golden syrup. It seems the origin of these biscuits is unknown though it is said that they were made and sent in the care packages that the first, far-from-home ANZAC soldiers received from their loved ones and families.
A batch of Ginger Anzacs & the cookbook that inspired them.
The biscuits I baked yesterday, for my family, add a little hint of spice with a recipe that pays a nod to the traditional but uses healthier ingredients. For her wholesome and beautiful cookbook, Wholehearted Food, chef Brenda Fawdon created a recipe for Ginger Anzac Biscuits where she uses preserved ginger and its syrup to flavour the biscuits. While that would be delicious, I didn't have any preserved ginger so I just used ground ginger and maple syrup instead. This is how I made them:
Ginger Anzacs
1 cup rolled oats
1 cup dessicated coconut
1 cup wholemeal spelt flour
1/3 cup coconut sugar (or brown sugar)
1/2 teaspoon cinnamon
1 teaspoon ground ginger
150g unsalted butter
3 Tablespoons maple syrup
2 Tablespoons water
2 teaspoons bicarb soda
Mix together the dry ingredients in a bowl.
Melt the butter with maple syrup and water in a saucepan.
Remove melted butter mixture from heat and add in bicarb soda.
Stir gently until mixture becomes frothy.
Combine melted butter mixture and dry ingredients.
Roll tablespoons of mixture into little balls. Flatten slightly after placing on a tray.
(Leave enough space between each biscuit as they will spread as they cook.)
Bake at 170C until golden ...
... then remove and cool on oven tray before transferring to biscuit rack.
... then remove and cool on oven tray before transferring to biscuit rack.
The subtle hint of ginger spice in these Anzac biscuits was a nice twist on an original Anzac biscuit. If you really love ginger though, you might like to try making them with preserved ginger and its syrup instead. I imagine they would be .... well...more gingery!
Meg
I like the taste of ginger, these biscuits sound lovely. Thanks for the link to her site as well. I'll be having another look at her recipes later.
ReplyDeleteI made the traditional biscuit recipe. This year our daughter has asked a lot more questions and one of them was about the biscuits. Her questions can sometimes teach us a little more about our history as well.
Enjoy those lovely looking biscuits.
Kylie
There are many delicious recipes in her cookbook too, Kylie. I occasionally make her chocolate pudding and it's divine. I have kale taking off in my garden at the moment and when I harvest it I plan on making her kale and feta tarts too. Meg:)
DeleteI used to try and make ANZAC biscuits when the children were young but could never get them nice and crisp like some people can. Yours do look yummy, Meg and I imagine they would be nice with the addition of ginger.
ReplyDeleteI have tried many Anzac biscuit variations over the years, Chel. Some turn out nicely, like these did, and others have been flops. They were nice with the ginger in them and not as sweet as the traditional Anzac biscuit too. Meg:)
DeleteI think the secret is a good, hot oven so they puff then flop. This gives the crunch. Having said that, I can rarely make two batches that are the same. The ones I made on Tuesday were crunchy then went chewy.
ReplyDeleteYour reply has reminded me that I didn't put the oven temperature in my post. Sorry! It was 170C so not really all that hot. I don't mind if my Anzacs are chewy or crunchy...as long as they are yummy! Meg:)
DeleteMeg I love Anzac biscuits - way way too much. That is why I don't make them. Your Anzac's look delicious.
ReplyDeleteAnzac biscuits are a favourite here too, Sherri. This batch didn't last very long! Meg:)
DeleteThanks for sharing this Meg. I love ginger and these sound delicious.
ReplyDeleteThe ginger is quite subtle, Sally, so if you really love ginger you might want to add a bit more or try the preserved ginger. Meg:)
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