Prince William, Kate and George arrived in new Zealand last night for a ten day tour before moving on to Australia in time for ANZAC Day April 25.
Prince George will no doubt taste and teeth on his first ANZAC biscuit. William has already tasted them; I cooked them for him and Prince Harry at Kensington Palace. The royal recipe below was given to me by the Royal Australian Navy chef of HMAS Canberra.
HMAS Canberra was escorting HMY Britannia during Queen Elizabeth II royal tour of Australia and New Zealand and it being ANZAC Day, Her Majesty had requested ANZAC biscuits for afternoon tea. As the Queens’ pastry chef on that trip I was transferred to HMS Canberra to get the recipe to prepare for The Queen’s afternoon tea.
These iconic biscuits/cookies were originally made to send to the ANZACs (Australian and New Zealand Army Corps) serving in Gallipoli and because they don’t contain eggs wouldn’t spoil on the long journey.
Makes about 2 dozen
1 cup flour
1 cup granulated sugar
1 cup sweetened shredded coconut
2 cups rolled oats
10 tbs unsalted butter
2 tbsp golden syrup ( you can substitute corn syrup)
1 tsp baking soda
3 tbsp boiling water
Heat the oven to 350 degrees f.
Line two baking sheets with parchment paper.
Mix the flour, sugar, coconut and oats in a bowl.
Melt the butter and golden syrup in a saucepan.
Dissolve the baking soda in the boiling water.
Combine all the ingredients and stir until combined.
Roll into balls and press onto prepared baking sheets, allowing space for biscuits to spread while cooking.
Bake for 10-15 minutes or until firm and golden brown. Remove to a wire rack to cool.