Cookery the Australian Way is a cherished school text that has been by my side since I was 13 years old. Although battered, torn and pages adrift I love this book and would be lost without its steadfast guidance. You can tell my favourite recipes because the pages are stained and often stuck together. Many of the foundation recipes I learnt at high school are still my go to comfort foods like Scones, Pancakes, Apple Crumble, Steamed Pudding and Shortbread. ANZACS biscuits fall into my favourite category of melt and mix recipes which translates into very quick and easy to make. Over the years I have never modified these classic much revered recipes published in this 1966 edition. It is with great pride that Botanikos Rosemary Syrup is used to reinvigorate our humble ANZAC biscuit recipe while not messing with its history. Rosemary syrup replaces sugar in this recipe and acts as an ingredient for remembrance. Lest we forget.
- Set the oven temperature to 160 degrees C
- Measure out 2 cups rolled oats and 3/4 cup flour and place in a large mixing bowl
- Measure 1/2 cup rosemary syrup in a jug then stir in 1 big tablespoon of golden syrup
- Melt 1/2 cup butter in the microwave
- Boil the kettle and carefully measure out 1 tablespoon
- Add 1 tablespoon of boiling water to 1 teaspoon of bicarbonate of soda to form a froth
- Add froth to melted butter and stir
- Add buttery froth to dry ingredients and stir thoroughly
- All ingredients should become a sticky homogenous mixture.
- Spoon out mixture as individual dollops on a tray lined with baking paper
- Flatten into circles with a fork to make biscuits approx. 1 cm high
- Bake for 20 min or until golden brown.
Makes 10-12 large biscuits