| CATEGORY |
CUISINE |
TAG |
YIELD |
|
New Zealand |
|
24 |
Servings |
INGREDIENTS
| 1 |
c |
Rolled oats |
| 3/4 |
c |
Desiccated coconut |
| 1 |
c |
Plain flour |
| 1 |
c |
Sugar |
| 125 |
g |
Margarine (or butter) |
| 1 |
tb |
Golden syrup |
| 1 1/2 |
ts |
Bicarbonate of soda |
| 2 |
tb |
Boiling water. |
INSTRUCTIONS
This coming Monday (25 April 94) Australia and New Zealand commemorate
their war dead on Anzac Day (Australian & New Zealand Army Corps, which
were among the first soldiers ashore in the battle at Gallipoli in 1915
during World War I - a 9-month campaign with grievous losses). This day
has become our most important national day of remembrance.
Scottish oatmeal biscuits were cooked at home during WWI and sent to the
soldiers fighting overseas. After the war, these oat-based biscuits were
named Anzac Biscuits when they were made and sold as fund-raisers for
returned soldiers.
Method:
Mix oats, flour, sugar and coconut. Melt syrup and margarine [butter!]
together in a small saucepan. Mix soda with boiling water and add to the
syrup and margarine mix. Add dry ingredients and mix thoroughly.
Place globs (about 1 T each) of the mix onto greased trays, allowing room
for spreading while cooking.
Cook for about 30 minutes at 150 degrees Celsius [about 300 F] Cool
completely on racks before storing any you might have left :-)
ianst@qdpii.ind.dpi.qld.gov.au (Ian Staples)
Recipe By : _The Cairns Post_ 20 April 1994.
From: Ladies Home Journal- August 1991
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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