The ANZACs were WWI soldiers from the Australian and New Zealand Army Corps. The crunchy ANZAC biscuit was made by women on the home front and sent across the sea to their soldiers.
Originally named “Soldiers Biscuits” and containing just flour, sugar, milk powder and water, these simple biscuits were made to endure the journey at sea. Now the biscuits are more of a treat with the addition of butter, golden syrup and desiccated coconut. ANZAC Day is a national holiday in Australia and New Zealand celebrated annually on April 25. In Australia and New Zealand cookies are called “biscuits.
- 1 1/2 cups Rolled Oats
- 1 cup Brown Sugar
- 1 cup Desiccated Coconut
- 1 cup Plain Flour
- 125 g Butter
- 6 tablespoons Golden Syrup
- 1 teaspoon Baking Soda
- 2 tablespoons Boiling Water
- 1 cup Add-Ins (optional chopped dried apricots or preserved ginger)
Heat the oven to 350F (180C). Line a baking tray with baking paper. Set aside.
In a large saucepan, melt the butter and golden syrup together over a low heat until foaming. Dissolve the baking soda in the boiling water and add to the butter mixture then turn heat off.
Mix together the flour, oats, sugar, shredded coconut in a mixing bowl. Also add dried fruit or chocolate chips if you like.
Add the dry ingredients to the melted butter mixture and stir with a wooden spoon to combine ingredients.
Roll about 1 1/2 tablespoons of dough into small balls and flatten between the palms of your hands. Place dough on lined baking tray about 4 cm (1.5") apart to allow room for spreading.
Bake the biscuits for about 10-12 minutes or until golden brown. Remove the biscuits from the oven and let them sit on the baking tray for 5 minutes.
Remove the biscuits from the tray and cool on a wire rack.
Yield: 10-15 biscuits
Note: Store biscuits in an airtight container.