Anzac day is a day of remembrance, but I think everyday should be a day to remember and be grateful to the men and women who fought for our lives and country. Every day we should be grateful, for without or services, we would perhaps not be here to bake these incredible Anzac biscuits to share with those we are grateful for. Bake a batch, go to dawn service and share the love.
Rosemary, lemon and pink sea salt Anzac biscuits
1 1/4 cups plain flour, sifted
1 teaspoon cinnamon
1 cup rolled oats
3/4 cup shredded coconut
1/4 cup castor sugar
1 tablespoon golden syrup or treacle
1 tablespoon honey
150g chopped unsalted butter
1 long sprig rosemary, finely chopped
1/2 teaspoon bicarb soda
1 1/2 tablespoons of water
Zest of 1 lemon
Pink sea salt to taste
Preheat oven to 170°C. Place the flour, cinnamon, oats, sugar, lemon zest, rosemary and coconut in a large bowl and stir to combine. In a small saucepan place the golden syrup, honey and butter and stir over low heat until the butter has fully melted. Remove from heat and mix the bicarb soda with the water and add to the golden syrup/honey mixture. Pour into the dry ingredients and mix together until fully combined.
Roll tablespoonfuls of mixture into balls and place on baking trays lined with non stick baking paper, pressing down on the tops to flatten slightly. Bake for 12 minutes or until golden brown. As soon as you take them out of the oven, sprinkle them with a little salt and share with everyone.