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The biscuit on which an army can march



Eight recipes, numbered not named, but with 1000 Anzac biscuits to taste surely one will be a winner?

Enthusiastic members of the Queensland Country Women's Association Border Division (QCWA) baked the biscuits, just like their sisters did during the First World War, to fuel the troops. The biscuits were made from eight recipes, all handed down through generations, and all family favourites.  Although the basic ingredients are very similar, there are little twists and tweaks in each which combine to create distinct differences to the connoisseur.

It was all to commemorate  the 100 year anniversary of the 1915 March of Dungarees from Warwick to Brisbane which travelled via Toowoomba, Laidley and Ipswich collecting 125 brave recruits along the way.

A CWA member for over 50 years, Celine Stephen's Anzac biscuits recipe has been baked many times.

"They are always a firm favourite," she said. "It's important to remember those who took part in the march, and the QCWA were a large part of that."




Here are the eight Anzac biscuit recipes - you pick your favourite.

No 1
1 cup rolled oats
1 cup plain flour
1 cup sugar
3/4 cup coconut
2 tablespoons golden syrup
1/2 cup butter
2 tablespoons boiling water
1 teaspoon bicarb soda

Method
Combine oats, flour, coconut and sugar in a bowl. Melt butter and syrup together.
Mix bicarb soda with boiling water, add to dry ingredients, stir well.
Place tablespoons of mixture on a greased tray, flatten slightly and bake in a slow oven for 20 minutes. Cool on tray. Store in airtight container.





No 2
1 cup rolled oats
1 cup plain flour
1 cup raw sugar
1 cup coconut

Combine in a bowl

1 tablespoon golden syrup
2 tablespoons butter
2 tablespoons boiling water
1/2 teaspoon bicarb soda

Combine in a saucepan, heat until hot and frothy.  Add to dry ingredients and mix well.  Add a little extra water if too dry.  Place dessertspoon size balls on a greased tray, flatten slightly and  bake 12-14 minutes in moderate oven. Cool on tray.




No 3
1 cup rolled oats
1 cup sugar
125 gm butter
1 cup plain flour
3/4 cup coconut
2 tablespoons golden syrup
1 tablespoon boiling water
1/2 teaspoon bicarb soda


Combine oats, flour, sugar and coconut. Mix butter and syrup in saucepan over gentle heat. Mix soda and boiling water and add to butter. Mix. Stir in to dry ingredients. Place teaspoonfuls onto greased oven trays. Cook in slow oven for 20 minutes. Loosen while warm then cool on trays.




No 4
1 cup rolled oats
1 cup plain flour
3/4 cup brown sugar
3/4 cup coconut
1 tablespoon golden syrup
125 gm butter
2 tablespoons boiling water
1 teaspoon bicarb soda

Pre-heat oven to 180 degrees C. Grease biscuit trays or line with baking paper. Mix oats, usage, coconut and flour. Melt butter and syrup in a small saucepan. Mix water and soap. Add to dry ingredients and roll into golf ball size biscuits.  Flatten for crisp Anzacs, leave in ball for chewy biscuits. Cook for 12 to 15 minutes. Cool on trays.




No 5
1 cup rolled oats
1 cup plain flour
1 cup raw sugar
1 cup coconut

Put above ingredients in to a mixing bowl.

Put 1 tablespoons golden syrup, 2 tablespoons water, 1/2 teaspoon bicarb soda, 2 tablespoons of butter into a saucepan, heat until hot and frothy.  Add to dry ingredients. mix well, add a little more water if too dry. Bake 12 -14 minutes in a moderate oven - 180 degrees.


No 6
1 cup rolled oats
1 cup plain flour
1 cup brown sugar
1/2 cup coconut
2 tablespoons golden syrup
125gm butter
1 tablespoons water
1/2 teaspoon bicarb soda

Sift flour into a bowl. Add stage, rolled oats and coconut. Melt butter and syrup in a saucepan. Stir bicarb soda into the mixture. Add to dry ingredients, mix thoroughly. Place walnut size balls of mixture onto a greased tray and bake at 175 C for 15-20 minutes. Biscuits will harden when cool.


No 7
1 cup rolled oats
1 cup plain flour
1 cup sugar
1 cup coconut
Mix all together in a bowl

125 gm butter
2 tablespoons golden syrup
2 tablespoons water
1 teaspoon bicarb soda

Melt butter and syrup in a saucepan, add boiling water and bicarb soda. Combine with dry ingredients. Place walnut-size balls onto a prepared tray Bake for 15-20 minutes in moderate oven.  Cool on trays.


No 8
1 cup rolled oats
1 cup self raising flour
1 cup sugar
3/4 cup coconut
2 tablespoons golden syrup
1/2 cup melted butter
2 tablespoons hot water

Place dry ingredients into a bowl. Melt and bring to the boil the remaining ingredients. Pour mixture into bowl. Mix well.  Ferment walnut-size balls. Flatten slightly. Bake in oven 160 degrees (fan forced) 12 -15 minutes. Cool on trays.


Find out more about the March of the Dungarees

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