To pay tribute to the 100th year anniversary of our ANZAC heritage, Bacchus Restaurant Head Chef Mark Penna has taken the humble yet famous Anzac biscuit recipe and added some very special touches.
His Turkish Anzac Biscuit is still the sweet, crunchy traditional biscuit loved across our sweeping plains, but incorporates vanilla extract, rosewater and slivered almonds, and is garnished with a dust of icing sugar. “The Anzac biscuit is an important part of our history, it is as Australian as the damper, the billy boiling and the swagman. To celebrate this simple biscuit that is so loved by us all, I’ve just added an extra touch of love, I hope everyone enjoys.” Mark has shared the recipe below…..
The Turkish Anzac Biscuit
Desiccated coconut 85g
Golden syrup 1 tablespoon
Bi-carb 1 teaspoon
Boiling water 2 tablespoons
Mixed spice ½ teaspoon
Vanilla extract ½ teaspoon
Rose water 30ml
Slivered almonds 80g
Pre-heat oven to 150 degrees Celsius.
Mix oats, desiccated coconut, flour, sugar, mixed spice, vanilla extract and slivered almonds together.
Melt butter and golden syrup together.
Mix bi-carb and boiling water.
Add bi-carb to butter and mix. Add rose water.
Add the bi-carb, rose water mix to the oats, desiccated coconut mix.
Using your hands, shape the mix into round 16g flat cookies.
Bake in the oven for 8 minutes.
Remove from the oven and let cool completely.
Dust with icing sugar.