With ANZAC Day fast approaching, the delicious scent of baked goods and the wholesome crunch of cookies, were on the forefront of my mind. As there is truly no better way to celebrate this remembrance day than with some traditional ANZAC DAY Biscuits.
Having this in mind, I contacted our resident Kitten Baker connoisseur, who most if not all of our Kittens will know and love, 'Tammy Kitten'. The darling Tammy certainly did not disappoint and got back to me as soon as possible with a delicious new recipe to follow!
I simply could not contain my excitement and baked these delicious treats as soon as I could and they were without a doubt the most wonderful ANZAC DAY biscuits I have had (this recipe certainly calls for a touch dollop of cream to be added for the perfect finish). Let me know in the comments your favourite recipes for ANZAC DAY Kittens.
Courtney Kitten xx
ANZAC DAY Biscuit Recipe by Jan Berry and Helen Wearing-Smith
1 Cup Rolled Oats
1 Cup Desiccated Coconut
1 cup plain flour
1/2 cup white sugar
4 oz (125g) butter
1 tablespoon golden syrup
1 level teaspoon bicarbonate os soda
3 tablespoons water
Pre-heat the oven to moderately slow (325 F/ 160 C). Lightly grease two baking trays. Place the rolled oats, coconut, flour and sugar into a medium-sized bowl and mix together. Gently heat the butter and golden syrup in a small saucepan. Mix the bicarbonate of soda with the water in a small bowl, then add to the butter and golden syrup. Remove from the heat. Pour into the bowl of dry ingredients and mix well. Place dessertspoon mounts onto the baking trays and allow for spreading. Bake in the oven till golden-brown, about 20 minutes. Leave on the trays for a few minuets before lifting onto a cake cooler. Cool and store in an airtight tin.