My family has it’s own little Anzac Day traditions. We always wake up early to watch the Dawn Parade. It is usually pretty cold so we get all rugged up in our coats with a big cup of coffee and watch the sunrise with all the other locals paying their respects. We follow that up with a breakfast together (sometimes homemade, sometimes McDonalds) and of course more coffee! Then we watch the second parade of the day, usually with friends, and follow it up with a beer and some lunch.
And I always bake an Anzac inspired something for us all to enjoy!
The classic Anzac biscuit is always a winner. Oats, Brown Sugar, Coconut. It’s a classic. However, I do like to give it a bit of a twist each time I make it. This year I decided to add a little White Chocolate and Caramel! Because who doesn’t like a little extra sweetness with a classic!
The whole family really enjoyed this little twist on our favourite Anzac Biscuits, and it looks like I’ll be making a few more batches for friends and family before the 25th rolls around.
- 1 Cup Oats
- 1 Cup Flour
- 1 Cup Desiccated Coconut
- 1 Cup Brown Sugar
- 1/4 Cup Honey
- 125g Butter
- 1/2 tsp Baking Soda
- Salted Caramel Sauce (I made my own from THIS recipe)
- Melted White Chocolate
- Preheat oven 180° and line cookie tray with baking paper.
- Add Oats, Coconut, Flour and Brown Sugar to a bowl and mix.
- Melt the Butter (I did this in the microwave), and then mix in the Honey and Baking Soda.
- Add to the dry ingredients and mix until well combined.
- Roll the mixture into small balls and place on tray, leaving a little room between them to allow spreading.
- Press down on balls with a fork to flatten.
- Bake until lightly golden (13 minutes in my oven, but keep an eye on them!)
- Allow to cool completely before drizzling with Salted Caramel Sauce and melted White Chocolate.