ANZAC Biscuit cups with gunfire coffee

ANZAC day commemorates those who served Australia and New Zealand in World War I and all wars that followed, and ANZAC biscuits were made during the time of WWI to raise funds for the war effort. Since then, they have become etched into our psyche- they are popular at local fetes, bake sales and are sold in supermarkets and bakeries, year round. For me, ANZAC day is also the day that I moved to Ireland 8 years ago. So it is a day of celebration as well as commemoration, and each year I make ANZAC biscuits in some shape or form to bring me a little closer to home. These biscuits cups can be served with gunfire coffee, which is coffee with rum that the ANZAC’s would have had, but works equally well with milk for the younger ones. Just be ready to serve them as soon as the liquid goes in. Makes 12 biscuit cups.

Preparation: 50 minutes

Baking: 25 minutes

P1020579

Ingredients

ANZAC Biscuits

  • 180g plain/ all-purpose flour
  • 110g rolled oats
  • 265g soft brown sugar
  • 50g desiccated coconut
  • 150g butter, chopped
  • 2 1/2 tbsp golden syrup
  • 2 tbsp water
  • 3/4 tsp bicarbonate of soda
  • Milk, for children’s version

Sugar syrup

  • 1 cup of castor sugar
  • 1/2 cup of water

Gunfire coffee

  • 1 shot of Bundaberg® dark rum
  • 1 cup of black coffee

Instructions

  • Preheat oven to 160°C (150°C fan forced)
  • Sift flour into a large bowl. Add rolled oats, brown sugar and coconut. Stir until all combined, using the back of a spoon to breakdown any sugar lumps.
  • In a small saucepan, over a low heat, stir butter, golden syrup and water until smooth. Add bicarbonate of soda, stir through.
  • Add wet ingredients to dry ingredients and stir through, then roll up your sleeves and use your hands to thoroughly combine.
  • Using a 12-cup silicon muffin tray, place a tablespoon of the mixture into each hole. Press down firmly to create the base. Then using more of the mixture, build up the sides.
  • Add a square of baking paper into the centre of the biscuit cups and add enough rice to fill the space. Refrigerate for 30 minutes.
  • Place on the middle shelf of the oven and bake for 25 minutes.
  • Remove from the oven and allow to cool completely in the muffin tray, then gently remove and place on paper towel.
  • To make the sugar syrup: Add sugar and water to a small saucepan and place it on the stove top over medium heat. Bring to the boil and then simmer for approx 5 minutes. Remove from the stove top and allow to cool. Using a pastry brush, coat the inside of ANZAC biscuit cups, making sure to get into every nook and cranny. Refrigerate for an hour if using the gunfire coffee, 10 minutes if using milk.
  • To make the gunfire coffee: Allow the coffee to cool slightly, so that it isn’t piping hot when poured into the cups. Add rum. Pour to just below the sugar syrup line. Serve immediately.
  • To make the child friendly version: Add milk to just below the sugar syrup line. Serve immediately.
  • Enjoy!

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