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Salute Anzac Day with the Digger's favourite biscuit

So simple but so delicious, Anzac biscuits are a great way to remember Anzac Day and remind everyone of simpler times when a comfort package from home to diggers overseas was a much welcomed event.

I've never had Anzac biscuits that have hung around very long in my house but I've been told they age well which is the reason they were included in boxes of goodies sent to servicemen and women overseas during conflict.  I'm guessing they didn't go by airmail so it was a long journey, but sometimes it's just the thought that counts.

Ginger Anzac Biscuits

This recipe makes about 36 biscuits and takes around 15 to 18 minutes to cook.

It comes courtesy of Buderim Ginger who grow it fresh and local around Yandina on the Sunshine Coast. The ginger gives a twist to the normal Anzac recipe.  If you don't like ginger, try this recipe with a touch of rosemary for remembrance. Lest We Forget.


    3/4 cup unbleached or wholemeal plain flour
    3/4 cup rolled oats
    3/4 cup shredded or desiccated coconut
    1/2 cup granulated sugar
    125g butter, melted
    50g Buderim Ginger Naked Ginger, crushed or very finely chopped
    2 tablespoons golden syrup
    1 teaspoon bicarbonate of soda
    2 tablespoons boiling water


    Preheat oven to moderately slow [160°C].

    Mix together flour, oats, coconut and sugar.

    Gently melt butter, add Naked Ginger mix well.

    Combine golden syrup, soda and boiling water. While still frothing, add melted butter mixture and immediately pour into flour mixture. Mix thoroughly.

    Spoon about a teaspoonful (about the size of a small walnut) -Use a teaspoon and fingertips to create a round shape, place onto non stick baking paper lined baking tray allowing about 2cm between each biscuit, as they will spread. Press down gently.

    Bake in preheated oven for 15 to 18 minutes, turning the tray around if necessary, half way through baking until deep golden brown in colour.

    Remove from oven, cool on tray on a wire cake rack for about 5 minutes then transfer to wire cake rack to finish cooling.

    Immediately cooled store in an airtight container.

Helpful Notes

Use a garlic press to mash the ginger. It's an easy method to create a fine result

A standard Australian Metric 250mL cup & 20mL tablespoon measuring sets are used.

Disclaimer: This recipe was supplied by Buderim Ginger.


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