A special Anzac biscuit recipe by TL&CC's New Zealand editor, Lauraine Jacobs

25 April 2019
Anzac biscuits (image © Lottie Hedley from The Great Australian Baking Book)

To mark New Zealand and Australia’s national day of remembrance for fallen soldiers, Truth, Love & Clean Cutlery's New Zealand editor, Lauraine Jacobs (with help from grandson Teddy) shares her mother's recipe for Anzac biscuits.

I recently took over my mother’s handwritten recipe books that date back to the early '40s when she was a young bride. The books are dog-eared and have plenty of food stains and splashes on the pages, and are coming apart at the seams.

One of the very first recipes in those books is for Anzac biscuits, crunchy sweet treats that we loved as kids. With Anzac Day coming up I thought I would get my three-year-old grandson Teddy to help me make these special treats. He loves to help, standing on a chair at the kitchen bench. I love the fact that my mother’s recipe is now introduced and enjoyed by the fourth generation:

  • 120g butter
  • 1 tbsp golden syrup
  • ½ tsp bicarbonate of soda
  • 2 tbsp boiling water
  • 1 cup rolled oats
  • ½ tsp salt
  • 1 cup dessicated coconut
  • ¾ cup sugar
  • ¾ cup flour

Preheat the oven to 180°C and grease an oven tray. Melt the butter and the syrup in a large bowl. Dissolve the soda in the water and add to the melted butter. Stir in rolled oats, coconut, sugar and flour. Mix well. Place in teaspoonfuls on the oven tray, allowing room for the mixture to spread. Bake until golden brown, for about 12 to 15 minutes.

Lauraine Jacobs with helper and grandson, Teddy Lauraine Jacobs with helper and grandson, Teddy

Previous posts

25 April 2019

In recognition of Anzac Day, this week we feature a selection of true-blue Australian and New Zealand restaurants who talk about their sustainability and environmental practices.

18 April 2019

Liam Fox, co-owner of [Fort Greene](https://truthloveandcleancutlery.com/profiles/new-zealand/auckland/fort-greene) (Auckland, New Zealand), shares his delicious sourdough hot cross bun recipe.

18 April 2019

Celebrate Easter on Newfoundland's stunning and remote Fogo Island Inn; get involved with lambing at Percy's Country Hotel (Devon, UK); join in the fun at Fordhall Farm's Spring Fair (Market Drayton, UK), or savour a beautiful Good Friday seafood meal at Copper Pot, (Seddon, Australia).

18 April 2019

Our seven feature restaurants delve into their processes and initiatives surrounding the provenance and environmental aspect of their food choices; and a hearty congratulations goes to New Scenic Cafe (Duluth, USA), who have just celebrated their twenty year anniversary!