For Anzac day every year, I make these delicious Lemon Myrtle Anzac Biscuits that add a native Australian twist to this traditional treat.
Anzac biscuits were originally sent to soldiers in World War I because they kept long enough to survive the long journey. It has been claimed that the original Anzac biscuits from Queensland actually had Lemon Myrtle in them! Now truly a part of Australian culture, it’s hard to imagine an Anzac Day without them.
Enjoy these delicious Anzac biscuits this Anzac day (or any day, for that matter)!
- 1 tbsp dried Lemon Myrtle spice (heaped) or 2 tbsp finely chopped fresh Lemon Myrtle leaves (heaped)
- 1 cup rolled oats
- 1/2 cup Self Rising Flour
- 1/2 cup plain flour
- 3/4 cup coconut
- 3/4 cup light brown sugar
- 1/2 tsp bicarb soda
- 2 Tbsp boiling water
- 125g melted butter
- 2 tbsp golden syrup
- Mix together all ingredients except bicarb soda, water, butter and syrup.
- Dissolve 1/2 tsp bicarb soda in 2 tbsp boiling water and add to the dry ingredients along with melted butter and golden syrup.
- Mix well and place teaspoonfuls of the mix (or roll into walnut sized balls) and place on a lined baking tray
- Bake at 160 degrees C for 15 mins.
Do you enjoy Anzac biscuits at this time of year? Let me know what you think in the comments section.