With Anzac Day on Thursday, many Kiwis will be munching down on Anzac biscuits.
Across the Tasman in Australia, there has been fierce debate about what makes the perfect Anzac biscuit, with purists trying to preserve the traditional recipe. But others have introduced chocolate chunks, almonds and craisins into the mix.
Food and travel writer Annabelle White, who admits to being a traditionalist, spoke to The AM Show about the secret to the biscuits.
She also provided her recipe to making about 22 perfect Anzac biscuits in under 30 minutes.
- 1 cup rolled oats
- 1 cup flour
- 1/2 cup coconut
- 1/3 cup mixed seeds (we used pumpkin and sunflower)
- 1/2 cup raw caster sugar
- 125g butter
- 3 Tbsp golden syrup
- 1/2 tsp baking soda
- 2 Tbsp boiling water
- Preheat the oven to 180deg C
- Grease two baking sheets
- In a bowl place the first five ingredients. Stir.
- In the microwave or pot on stove melt butter and golden syrup.
- Put soda in a cup add boiling water - stir and add to butter mix
- Combine butter mix and dry ingredients and place tablespoons of mix onto tray pressing down gently to flatten slightly and bake for 15 mins.
- Cool on a wire rack.
Watch the interview above.