Earlier this month I ran a recipe for some yummy Chocolate Brownies from Queensland woman Sue Smith.
Now, in recognition of Anzac Day, here is Sue’s recipe for Anzac Biscuits. Sue and her husband, Alan Smith (“Smithy”), run Outback Aussie Tours out of Longreach in Queensland.
I first tasted her Chocolate Brownies and Anzac biscuits when Smithy served them for morning tea at the Age of Dinosaurs near Winton.
Morning tea, or “smoko” as they call it whenever you travel in the Outback, was served on a plateau with amazing views of a landscape that was once a temperate forest in which dinosaurs roamed.
Dinosaur fossils have been found in many parts of Outback Queensland and Smithy will regale you with endless stories when you tour with him in his 4-wheel drive, Neville the Devil. But there’ll always be time for smoko.
Related blog post: The World’s Finest Chocolate Brownies
Recipe for Anzac Biscuits
1 cup rolled oats
1 cup coconut
1 cup sugar
½ cup crushed nuts
1 cup plain flour
A couple of large tablespoons of butter
2- 3 tablespoons golden syrup
½ – ¾ teaspoon bi-carb soda
Preheat oven to 160 degrees C. Mix all dry ingredients except bi-carb. Melt butter and syrup in large saucepan.
When butter mixture is bubbling, add bi-carb. It will froth and rise. Stir, and add to dry mix.
Mix well and roll into small balls. Mixture consistency should be easily rolled into balls.
If too dry or crumbly, add more butter/syrup mixture. Place on a greased oven tray and bake at 160 degrees C until golden brown.
For a softer texture, cool on the trays and slip with the syrup! For a harder texture, cool on cake racks to harden faster, and use less syrup.