As we are only a few days shy of the centenary anniversary of the ANZAC’s landing at Gallipoli, it’s a time that many Australians reflect and pay their respects to the young Aussie and Kiwi men and women who put their lives at stake for our great nation. A now very Aussie thing to bake, many of us don’t know of the true story behind the delicious ANZAC cookie. A time where rationing was implemented and food supplies were very limited, the famous ANZAC cookie withstood the test of time and high temperatures of the desert, as they were exported from Australia and traveled to Gallipoli to feed our soldiers. Everyone and their family has their own variation of this recipe, some preferring crunchy over stodgy, I for one and am a stodgy cookie lover.
125g butter, chopped
1 cup rolled oats or quinoa flakes, I used a little of both
1 cup gluten free plain flour
1 cup shredded coconut
1/2 cup flaked almonds
3/4 cup brown sugar
2 tbsp golden syrup
Preheat oven to 140°C and line a few baking trays with baking paper. Add the butter, syrup and two tablespoons of hot water to a saucepan over medium heat and stir until butter has melted. Pour into a large bowl and add the oats or flakes, flour, sugar, and coconut to the bowl, mixing until combined. Roll mixture into small balls and place on tray, flattening slightly with your hand. Cook for around 12 -15 minutes or until golden brown. Leave to cool for a few minutes, then serve warm.