Home Economics

with Ms Athiniotis

ANZAC BISCUITS

Ingredients

125g margarine or butter

2tbs golden syrup

1 cup plain flour

1 cup desiccated coconut 1/4 cup brown sugar

½ cup caster sugar

1 cup rolled oats

1 tsp bicarb soda

1 ½ to 2 tablespoons boiling water

What to do: Instructions

Preheat oven to 150 C
Melt butter and golden syrup together. In separate bowl mix flour, sugar, oats and coconut.
Mix bicarb with boiling water, stir well and add to melted butter mix …. It will froth up!
Stir into dry ingredients. Work quickly, place teaspoonfuls of mixture on greased baking trays and flatten with back of a fork. Leave enough room to spread as they can get quite big.
Cook for 10 – 12 minutes or until golden brown. Remove from oven and allow to cool for 5 minutes before removing and placing on cooling rack. Makes 45 biscuits

(For chewy biscuits omit brown sugar and add ¾ cup caster sugar and cook for 12 minutes. For crispy biscuits omit caster sugar and add ¾ cup brown sugar and cook for 15 minutes.)

This week our students listened to the story about Alec Campbell , the last living Anzac who enlisted at the age of sixteen and passed away in 2002 at the age of 103. Students learned that the Anzac biscuit was known as a wafer or tile. Soldiers rations included Anzac waver instead of bread and bully beef in tins which had a longer shelf life. Later on the Anzac biscuit as we know included other ingredients like coconut.

Students did a great job measuring the ingredients and taking turns to melt the butter and golden syrup. They were amazed to see what happened when the boiling water and

bi carb of soda is added to the melted ingredients. We made lots of biscuits this week and students could compare the difference between a chewy or crunchy texture.