Almond and orange Anzac biscuits
( MAKES 24 biscuts )
Do you want to go the extra mile when you get the girls over for wine and cheese, or have afternoon tea with your mother in-law? Need help with those shared school lunches and work shouts, and like to do the baking for kids’ birthday parties, family picnics and get togethers? You will find Alice Arndell’s new cookbook extremely useful. Bake Me Home: Delicious everyday occasions is packed with creative ideas and recipes to suit every home baker and every event where food is shared. Alice has created this book to give readers a one-stop shop with recipes that can be whistled up with little effort, using everyday ingredients.
Alice has kindly let us share this recipe for Anzac Day. It's her take on the good old Kiwi staple and it is tasty to the extreme. She sent 360 of these to Vietnam for her husband to share with his crew— he was at that stage commander of the RNZN frigate Te Mana when it was based there.
- Heat oven to 180C. Line baking trays with baking paper.
- Melt butter and golden syrup together. Stir well and set aside.
- In a large bowl, combine flour, sugar, coconut, oats and almonds, and mix well, ensuring there are no large lumps of brown sugar. Stir in orange zest.
- In a small cup or bowl, mix together orange juice and baking soda until soda has dissolved, then stir into melted butter mixture.
- Working quickly, pour foaming melted butter mixture into dry ingredients and stir until well combined (use your hands if you’re making a double batch, it’s easier!).
- Take handfuls of mixture (it will be very wet and sticky) and firmly squeeze into golf-ball-sized balls (about 35g). Place on prepared tray with about 5cm between biscuits and press down to flatten.
- Bake biscuits for 13–15 minutes or until golden brown. Cool on trays until firm enough to handle then transfer to a wire rack to cool completely. Store in an airtight container for up to 2 weeks.