Also known as the tile or wafer.
The popular Anzac biscuit is a traditional, eggless sweet biscuit. The following is an original recipe provided by Bob Lawson, an Anzac present at the Gallipoli landing.
Anzac recipes cook nicely in the Sunflair Solar Cooker Oven.
- 1 cup each of plain flour, sugar, rolled oats, and coconut 4 oz (125g) butter
- 1 tbls treacle (golden syrup)
- 2 tbls boiling water
- 1 tsp bicarbonate soda (add a little more water if mixture is too dry)
- Grease biscuit tray and pre-heat oven to 180°C.
- Combine dry ingredients.
- Melt together butter and golden syrup. Combine water and bicarbonate soda,
- and add to butter mixture.
- Mix butter mixture and dry ingredients.
- Drop teaspoons of mixture onto tray, allowing room for spreading.
- Bake until golden. Approx. 45-60 min. Allow to cool on tray for a few minutes
- before transferring to cooling racks.
Note: Steam prevents UV rays from entering the cooking chamber. When baking without a lid, sometimes the inside cover may steam up. If this happens, open just enough to slide hand inside with a soft cloth and wipe clean. And/or unzip the zipper a little to release steam, like a tea kettle.
Source: From Robin McLachlan, Anthea Bundock & Marie Wood, Discovering Gallipoli: research guide (Bathurst, NSW: Times Past Productions for the Australian War Memorial, 1990)