Recipe: Easy Anzac Biscuits
Today, Anzac biscuits are manufactured commercially and widely available. But we think it’s a shame to buy them when you can so easily create your own superior home-baked version.
There’s nothing like the aroma of baked oats and golden syrup, mmmm… deee…licious!
Anzac biscuits have long been associated with the Australian and New Zealand Army Corps (ANZAC) which was established in World War I.
The biscuits were initially known as ‘soldier biscuits’ and were sold at fetes and public events to raise money to support the war effort. Later they were included in parcels that loved ones and charities sent to the troops, as the biscuits tended to last well.
Interestingly, Anzac biscuits do not contain eggs. Not only were eggs scarce during the war but their inclusion would cause the biscuits to spoil during their long voyage abroad. Instead, the golden syrup binds the ingredients together.
No discussion about Anzac biscuits would be complete without the mention of whether they should be crunchy or chewy, and this question has sparked plenty of debate for over a century! Whatever your preference, this Anzac biscuit recipe is guaranteed to please - just one simple substitute (white versus brown sugar) can produce either chewy Anzac biscuits or the crispy type.
1 cup rolled oats
1 cup plain flour
3/4 cup desiccated coconut
1/2 cup white sugar (or use brown sugar for a chewy biscuit)
2 tablespoons golden syrup
1 teaspoon bicarbonate of soda
2 tablespoons boiling water
- Preheat oven to 160 degrees Celsius.
- Line two biscuit trays with baking paper.
- Mix the oats, flour, coconut and sugar together in a large bowl.
- In a small saucepan melt the butter and golden syrup together over low heat.
- Separately mix the bicarbonate of soda and the boiling water together, and then add the mixture to the melted butter and syrup.
- Add the butter mixture to the oats mixture and combine well.
- Roll tablespoons of the mixture into balls and place 5cm apart on tray.
- Press with a fork to flatten.
- Bake for 12-15 minutes.