Australian recipe
How to make Anzac biscuits
Australia and New Zealand, First World War era
Crunchy or chewy biscuits of rolled oats, flour, sugar, butter, golden syrup and usually coconut, with no eggs. They are baked at home especially around Anzac Day on 25 April.
Ingredients
- 90 g rolled oats
- 150 g plain flour
- 150 g brown sugar
- 65 g desiccated coconut
- 125 g butter
- 2 tablespoons golden syrup
- 1/2 teaspoon bicarbonate of soda
- 2 tablespoons boiling water
Method
- Heat the oven to 160 °C and line two baking trays with baking paper.
- Mix the oats, flour, sugar and coconut in a large bowl.
- Melt the butter and golden syrup together in a small pan. Mix the bicarbonate of soda with the boiling water and stir it into the butter mixture: it will foam up.
- Pour the foaming mixture into the dry ingredients and mix well. Roll tablespoons of the mixture into balls and put them on the trays about 5 cm apart, pressing each one flat.
- Bake for 12 to 15 minutes until golden. Let them cool on the trays, where they will firm up.
Made it at home? Tick it off and it goes into your kitchen passport.
They are linked with the soldiers of the ANZAC corps, as women's groups are thought to have sent biscuits that kept well in the post. The name 'Anzac' is protected by law in Australia, but Anzac biscuits may be sold as long as they stay close to the traditional recipe and are called biscuits, never cookies.
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