Chewy or crunchy?

Today is ANZAC Day.  A day when Australians and New Zealanders commemorate the sacrifice of the countless men and women who have fought and continue to fight to protect the freedom of our lands.  Across both countries the numbers of people attending Dawn Services and ANZAC Day Marches continues to grow, as we all come to realise just how horrific a sacrifice that those who went before us have made. 

There are a lot of traditions that go along with ANZAC Day, including playing Two-up, which is illegal to play on any other day of the year.  In this game the 'Spinner' places two coins (pennies if you can find them) on a wooden paddle.  The coins are tossed in the air and punters place bets on how they will land (heads, tails or odds).  There are many variations on how you win, depending on where you're playing - so check the local rules if you're having a go today!

Another tradition is ANZAC Biscuits.  These biscuits have long been associated with the Australian and New Zealand Army Corps (ANZAC).  The story goes that these biscuits were lovingly made at home and sent to the troops in the frontlines in Europe in World War 1.  They transported well and the ingredients don't spoil easily, not to mention how tasty they are.
http://www.anzacday.org.au/miscellaneous/bikkies.html

Whilst the main ingredients remain the same after almost 100 years, you'll find all sorts of variations these days, including the addition of lemon myrtle or macadamia nuts, as well as 'healthy' versions using almond meal not flour, coconut oil and apple juice instead of butter.  But seriously, don't mess with the original.  Usually the biggest point of contention is whether you like your ANZAC biscuits crunch or chewy.  For me it's chewy all the way.  If you like them crunchy, then cook them longer and leave them on the tray till fully cooled - it's as simple as that.  However you will find recipes for crunchy versions that say to increase the amount of golden syrup and/or use brown sugar instead. 

The recipe below is a tried, tested and much loved family recipe.  Happy cooking.  Lest we forget.

ANZAC Biscuits (makes approx 30)
1 cup rolled oats
3/4 cup dessicated coconut
1 cup self-raising flour
1 cup sugar

125g butter
1 - 2 tablespoons golden syrup
1 teaspoon bicarbonate soda
2 tablespoons boiling water

1. Combine butter and syrup in a saucepan and melt over a low heat.
2. Mix all the dry ingredients in a large bowl.
3. Mix bicarb with boiling water, and stir into melted butter - it will froth up (see picture to the right)!
4. Add frothy butter mixture to dry ingredients.  Combine well.
5. Roll into balls and place onto greased oven trays.  They will spread as they cook, so leave some space between them.  Flatten each biscuit with the back of a fork.
6. Bake at 150C for 15 - 20 minutes (depending on how you like to eat them).
7. Loosen on trays while warm.  For chewy, leave them on the trays for about 5 minutes then move to wire racks to finish cooling.  For crunchy, leave them on the trays till cool.

Options
You can also make this into a slice.  Grease a lamington/slice tin and pour the mixture in.  Smooth the top and bake.