Since the Anzac biscuit became widely popular after being cooked and consumed by the diggers in World War I, it has also evolved into an integral part of commemorating one of the most significant dates on the Australian calendar.
The Morning Show was visited by Annie Keifer and Cath Sloan from the Country Women’s Association of NSW, who shared their expertise when it comes to creating the traditional recipe that first appeared in the CWA’s Calendar Cookbook in 1933.
See how to make traditional Anzac biscuits in the video player above
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CWA ANZAC BISCUIT RECIPE
- 1 cup of rolled oats
- 1 cup of caster sugar
- 1 cup of desiccated coconut
- 1 tablespoon of golden syrup
- 3/4 cup flour
- 2 tablespoons butter
- 1 teaspoon bicarbonate of soda (dissolved in 2 tablespoons boiling water)
- Melt butter.
- Add syrup to dissolved soda and water. Combine with melted butter.
- Mix dry ingredients and stir in the liquid.
- Place small balls on a buttered tray and bake in a moderate oven.
- Lift out carefully with a knife as they are soft till cold.
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