ANZAC Biscuits

About This Recipe

ANZAC biscuits have a history as rich as their flavour. During World War I, wives and women's groups sent these biscuits to soldiers because the ingredients did not spoil easily and they could withstand the long sea journey. The name ANZAC stands for Australian and New Zealand Army Corps. The biscuits were deliberately made without eggs, which were scarce. Bicarbonate of soda mixed with boiling water and golden syrup creates the distinctive chewy texture and golden colour. They are now a symbol of national pride, baked every year on 25 April to commemorate ANZAC Day.

Ingredients

Serves 24

• 100 grolled oats
• 100 gplain flour
• 75 gdesiccated coconut
• 165 gcaster sugar
• 125 gunsalted butter
• 2 tbspgolden syrup
• 1 tspbicarbonate of soda
• 2 tbspboiling water

Instructions

1. 1

   Preheat oven

   Preheat oven to 160°C. Line two baking trays with baking paper.

2. 2

   Combine dry ingredients

   Combine oats, flour, coconut and sugar in a large bowl.

3. 3

   Melt butter and syrup

   Melt butter and golden syrup together in a small saucepan over low heat.

4. 4

   Add bicarb

   Mix bicarbonate of soda with boiling water, then stir into butter mixture — it will foam up.

5. 5

   Combine and shape

   Pour wet ingredients into dry and mix well. Roll heaped tablespoons into balls and place on trays, leaving 4cm between each. Flatten slightly with the palm of your hand.

6. 6

   Bake and cool

   Bake 12–15 minutes until golden. Cool on trays — they firm up as they cool.

   For chewier biscuits, remove from oven when still looking slightly underdone.

Variations

• •

  Dip cooled biscuits halfway in melted dark chocolate for a decadent twist.

• •

  Add 50g chopped macadamia nuts to the mix for a Macadamia ANZAC variation.

Storage

Store in an airtight tin at room temperature up to 2 weeks.

Frequently Asked Questions