Recipes from professional Chef Tallyrand:

• Anzac Biscuits •

These biscuits are named after the Australian and New Zealand Army Corps, and are a long tradition in New Zealand and Australia. It is said they were made originally from an old recipe and renamed to send to the Armed Forces overseas during the First World War.

While commercially made now, they are still home baked as a fund raiser for charities.

Ingredients

	Metric		Imperial		American
butter (melted)	100	gm	4	oz	1/2	cup
golden syrup	15	ml	1	tbs	1	tbs
baking soda (bicarbonate of soda)	5	ml	1	tsp	1	tsp
boiling water	30	ml	2	tbs	2	tbs
flour	100	gm	4	oz	1	cup
caster or soft brown sugar	150	gm	6	oz	1	cup
desicated coconut	150	gm	6	oz	1	cup
rolled oats	150	gm	6	oz	1	cup
ground ginger	5	ml	1	tsp	1	tsp

Method

1. Mix together flour, sugar, coconut, rolled oats and ginger
2. Melt butter and golden syrup
3. Dissolve baking soda in the boiling water and add to butter and golden syrup
4. Make a well in the centre of the flour, stir in the liquid
5. Place in spoonfuls on greased trays and bake at 180°C for 18 minutes
   

Chef's Tip:

They may also be coated with melted chocolate.

Enjoy and bon appetit . . . . .

Published 01 March 2004