Nothing beats a good Anzac biscuit to celebrate Anzac Day. This Australian classic has been enjoyed since World War 1, when wives sent them to soldiers in their care packages. Since they are eggless, they did not spoil easily, making them easier to transport. Perhaps most importantly, the biscuits provided the soldiers with a little piece of home.
This super easy recipe creates delicious biscuits which are crunchy on the outside and irresistibly chewy in the middle. If you prefer them on the crunchier side, just add more golden syrup and bake them longer.
So ignore the supermarket variety, fire up your oven and start baking. After all it would be un-Australian not to, right?
You will need
- 1 cup of plain flour
- 1 cup of rolled oats
- 3/4 cup of brown sugar
- 1/2 cup of desiccated coconut
- 125 grams of butter
- 2 tablespoons of golden syrup
- 1 tablespoon of boiling water
- 1/2 teaspoon of bicarbonate of soda
Preheat oven to 170ºC.
Sift flour in a large mixing bowl then add the rolled oats, sugar and coconut.
Melt the butter in a small saucepan over low heat. Remove from the heat then add golden syrup and boiling water and stir until well combined, then add the liquid mix to the dry ingredients and mix thoroughly.
Roll tablespoonfuls of mixture into balls and place on baking trays lined with baking paper, allowing room to spread. Flatten slightly with a fork.
Bake for 13 minutes until golden brown. They will be quite soft at this stage but will harden upon cooling.
Allow to cool for 2-3 minutes then transfer to a wire rack to cool completely.
Makes approximately 20 Anzac biscuits.