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|Time||prep: 15 min
baking: 20 min
ANZAC biscuits have long had an association with the Australia/New Zealand Army Corps (ANZAC) troops sent to Gallipoli during WWI. The biscuit appears to be a variation of Scottish oat cakes, said to be from the Scottish-influenced city of Dunedin. The recipe was created to ensure the biscuits would keep well during naval transportation to loved ones who were fighting abroad.
- 2 cups plain (non - self raising) Flour
- 1 cup white or brown sugar
- 4 tablespoons golden syrup (cane syrup) or honey
- 1 cup desiccated coconut
- 1 teaspoon bi carbonate soda and 2 tablespoons of water - add into the heated golden syrup and butter
- 2 cups rolled or instant oats
- 225 grams butter or margarine
- Mix the dry ingredients in a bowl, and melt the syrup and butter in a saucepan. Add the carb soda to the syrup mix. If necessary add a little water to the mix of fry and wet ingredients.
- Mix the wet and dry ingredients and roll into small balls and flatten on oven trays
- Bake at 150°C (300°F) for about 20 minutes or until golden brown.
The finished biscuits are quite chewy and crisp, and have a long shelf-life.
Notes, tips, and variations
- Using brown sugar instead of white sugar gives more colour and flavour
- You can replace coconut with more syrup and oats.
- The use of the bicarbonate of soda and a 2 tablespoons water is essential in these biscuits. It gives the biscuits a crispness and colour.
- See http://www.awm.gov.au/encyclopedia/anzac/biscuit/recipe.htm for the official ANZAC recipe