|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 variant of the Scottish oat cake, 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
- 2 cups rolled or instant oats
- 1 cup desiccated coconut
- 4 tablespoons golden syrup (cane syrup) or honey
- 225 grams butter or margarine
- 1 teaspoon baking soda
- 2 tablespoons of water
- Mix the flour, sugar, oats, and coconut in a bowl
- Melt the syrup and butter in a saucepan. Add the baking soda and water to the syrup mix.
- Mix the wet and dry ingredients, adding water if necessary.
- Separate and roll the mixture into small balls, and flatten them 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.
- Don't omit the baking soda and water. They give the biscuits crispness and colour.
- See http://www.awm.gov.au/encyclopedia/anzac/biscuit/recipe.htm for the official ANZAC recipe