This month we’re excited to bring our new Mānuka rooibos herbal into the fold. To celebrate we’re sharing our recipe for the best tea dunking biscuit you can think of…
Our beloved Anzac. It may be a simple biscuit but has a rich history celebrating togetherness, honour and bravery. Pretty good reason to be our national favourite, well that and it’s buttery, golden, chewy perfection.
So we got to thinking, as I’m sure you'll agree, it shouldn’t be reserved for the day of remembrance alone which is why we’re calling our Anzac biscuit recipe the Anytime Anzacs.
Now, first things first, the nitty gritty of how it came to be. There’s been a heartfelt rumor circulating for some time, that the name came about when loved ones sent the (almost non-perishable) cookies to Anzac soldiers at war back in 1915. But the name wasn’t actually dubbed until later, in the 1920’s. The link is instead that those at home ran fundraisers, such as bake sales, for war efforts that often included a healthy dose of the biscuit for sale.
It’s a biscuit many of us from New Zealand and Australia might have childhood memories attached to. Whether in April around the annual Anzac Dawn Service, or often from the kitchen moulding the perfectly imperfect circles with oily hands, excitedly awaiting the reward, as the room filled with the smell of toasting oats, browning butter and caramelising golden syrup.
Yes, it’s safe to say, the Anzac biscuit has a place in our hearts and is often not complete without a good cup of tea. Cue our new Manunka rooibos! It’s a delicious caffeine free alternative to green and black teas and has particularly smooth, woody notes amidst a slight natural sweetness. It even goes well with your choice of milk if you want to go the classic, dunking, milky brew route. Either way our Manuka rooibos is a tea worthy of dunking the mighty Anzac biscuit.
So pop the oven on, brew yourself a cup and rest assured, they’ll be no soggy, crumbling, mess when dunking this combo.
We’ve made a couple of changes to the OG recipe with our Anytime Anzacs. For example we use a mix of golden and maple syrup instead of your average sugar for a less processed sweetener that adds more depth and caramelised goodness. We recommend using a high quality maple syrup (the glass bottle with the wee handle, to be precise) and thread coconut for better chew. You can also tweak the oven temp (as below) to get your favourite biscuit option, whether it’s a little on the soft side, chewy or with some crunch.
Anytime Anzacs Recipe
Makes roughly 20
3/4 cup quick oats
3/4 cup big, whole rolled oats
1 cup of soft brown sugar
1 cup of coconut
1.5 cups flour
2 tbsp golden syrup
1/4 cup maple syrup
120g salted butter
1/2 tsp baking soda
- Mix all the dry ingredients together in a bowl.
- Melt the butter and syrups together in a small pan and then stir in the baking soda. It should bubble up a little like hokey pokey.
- Fold the syrupy mixture into the dry ingredient and then with slightly wet hands, roll into balls and press onto a lined tray.
- Bake at 150-175c, depending on how crispy you like the edges for 20-25mins.
- The biscuits will firm up a little on cooling.
Store in a sealed container on the bench for up to 5 days. Enjoy anytime.