Flaked Oat Biscuits

2 cups flaked oats
1/2 cup sugar
3/4 cup flour
pinch salt
4 oz butter
1 tabspn golden syrup
1 level tspn carb soda
2 tabspns boiling water
blanched almonds

Sift flour, salt and soda. Add dry ingredients. Melt golden syrup and butter with boiling water and add. Mix well. Put teaspoonfuls on cold, greased oven trays. Put blanched almond on top of each biscuit. Bake in a moderate oven until golden.

Source: contributed by Irene Reid in The Embroiderers' Recipe Book. Compiled by members of The Embroiderers' Guild of South Australia Incorporated ([Adelaide], n.d.), p.49.

Anzac Crisps

1&1/2 cups SR flour
1&1/2 cups coconut
1&1/2 cups sugar
1&1/2 cups rolled oats
1 egg
6 ozs margarine
1&1/2 tablespoons golden syrup
3 tablespoons boiling water
1&1/2 small level teaspoons carb soda
1 cup sultanas

Method: Melt margarine, golden syrup. Dissolve carb soda in water. Mix dry ingredients and add remainder of ingredients. Bake 375°F (190°C) for 15 minutes.

Source: contributed by Penny von Doussa in Penneshaw Area School: Culinary Creations (Penneshaw Area School Welfare Club, Kangaroo Island: 1998), p.89.

April 25: Digger's Dream Sandwich

Cream 1/3 cup butter and 1 cup sugar until soft. Beat in 2 egg-yolks, add 3/4 cup strong cold coffee and 2 tablespoons cocoa dissolved in a little hot water. Stir well. Add 1 teaspoon vanilla, then 2 cups S.R. flour, 1 teaspoon cinnamon, 1/4 teaspoon ground cloves, 1/4 teaspoon mixed spice, and pinch of salt sifted well together. Mix well and fold in stiffly beaten egg-whites. Pour into two greased sandwich tins and bake 1/2 hour in moderate oven.

Filling: Cream 1&1/2 tablespoons butter with 2&1/2 cups icing sugar, add 2&1/2 tablespoons cocoa, 4 tablespoons strong hot coffee, and pinch salt. Stir until smooth and spread between layers and on sides and top of cake.

Source: contributed by Mrs. Ivan Steer (McLaren Vale) in The South Australian Country Women's Association Calendar of Cakes: A Cake a Day for 365 Days (Kent Town: S.A.C.WA.; 11th edition, 1973).

Anzac Biscuits

1 cup flour, 1 cup coconut, 1 cup sugar, 1 cup flaked oats, 1/2 cup melted butter, 1 tbspn golden syrup, 1 tspn carb soda, 2 tbsp water.

Method: Melt butter, syrup and soda, add flour etc. and bake in a slow oven.

Source: contributed by Betty Wiech in Blyth Recipe Book: Favourite Tested Recipes of the Blyth Trinity Lutheran Ladies Guild (Blyth Womens Guild, 1972), p.45.

Anzac Apple Tart

Pastry:

1&1/2 cups plain flour

Pinch salt

2 tablespoons sugar or icing sugar

90 g. (3 ozs) butter or margarine

2 egg yolks

2 teaspoons lemon juice

1 tablespoon water

Spiced apples:

4 cooking apples

1/3 cup sugar

1/3 cup water

Long strip lemon peel

1 teaspoon mixed spice

1/2 teaspoon ground cinnamon

Meringue:

2 egg whites

Pinch salt

4 tablespoons castor sugar

Method: For pastry, sift together flour and salt. Stir in sugar. Rub in butter with fingertips. Beat egg yolks with lemon juice and work into flour mixture. Add water gradually and mix into a firm dough. Press dough on to base and sides of a 23 cm. (9 in.) pie plate; trim edges. Pierce all over with a fork. Bake in a hot oven (220C) until firm and golden, 15 to 20 minutes. Cool.

Apple filling: Peel, core and slice apples. Heat sugar, water and peel in saucepan, stirring until sugar dissolves and syrup boils. Add apples; cover and cook 10 minutes. Uncover and cook until liquid evaporates and apples are soft and dry. Remove from heat. Stir in mixed spice and cinnamon. Spoon into pastry shell.

Meringue: Beat egg whites and salt until stiff. Gradually add castor sugar, beating constantly until glossy. Pile over filling to meet pastry and seal completely. Bake in a moderately hot oven (190C) until meringue is browned, 10 minutes. Serve warm or cooled.

Serves 6 to 8.

Source: Memory Lane Cookbook (Rotary Club of Naracoorte, 1986), p.72.

All-Bran Anzacs

1 cup All-Bran

1 cup rolled oats

1/4 cup SR flour

1/2 cup coconut

1/2 cup castor sugar

1 teaspoon bicarbonate of soda

4 ozs. [125 gm.] butter, melted

1 tablespoon honey

Method: Add butter and honey to dry ingredients and mix until well combined. (Mixture will appear dry and crumbly.) Place tablespoons of mixture onto greased oven trays. Allow room for spreading. Bake in a moderate oven, 180C to 190C (350F to 375F) for 10 minutes or until golden brown. (Makes 24)

Source: Better Health High Fibre Cookbook compiled by the Strathalbyn Kindergarten Committee (Hahndorf, S.A.: Fox Publishing, 1978), p.84.

Muesli Anzacs

500g pkt toasted muesli, 2 cups coconut, 4 cups sugar, 4 cups plain flour, 8 oz marg, 1 cup boiling water, 1/2 cup golden syrup, 3 tspn carb soda.

Method: Place muesli, coconut, sugar and sifted flour into large bowl mix well. Place butter and golden syrup into pan stir over heat until butter is melted. Add carb soda to boiling water, mix quickly. Add water and butter mixtures to dry mixture. Mix well, place tspnfuls of mixture on to greased oven tray, allow room for spreading. Bake moderate oven 8-10 mins or until golden. Cool slightly before removing from trays.

Source: contributed by K. Loechel in Centenary Cook Book 1878-1978 by St. Paul's Lutheran Women, Yorketown (Yorketown, [1978]), p.80.

Note: The Old Foodie has a nice piece on the history of the Anzac biscuit.