I absolutely love the taste of Anzac Biscuits – especially when they come out of the oven! Ahh, the smell of oaty, buttery caramel is just incredible.
For those who don’t know what they are, Anzac biscuits are traditional Australian biscuits, made famous when they were sent to the Australian and New Zealand Army Corps soldiers (so, ANZACs) who were serving in the Gallipoli campaign of the First World War.
I grabbed this recipe off my son’s Kindergarten teacher. It’s a nice simple one, with quick and easy measurements and steps. And very, very tasty!
Anzac Biscuit Recipe
1 cup sifted plain flour
1 cup rolled oats
1 cup brown sugar (I used ½ cup, and they still tasted great!)
½ cup dessicated coconut
2 tablespoons golden syrup
1 tablespoon water
½ teaspoon bicarbonate of soda
1. Combine oats, flour, sugar and coconut in a large bowl.
2. Melt the butter in a saucepan and add the golden syrup and water. Stir the bicarbonate of soda into the liquid mixture.
3. Add the liquid to the dry ingredients and mix thoroughly.
4. Place walnut-sized balls of mixture on a greased tray and bake at 175C for 15-20 minutes or until golden brown.
5. Biscuits will harden when cool.
Note: I made my biscuits smaller than usual, and they were done in 12 minutes. It’s best to check in on them at 10 minutes and gauge how much longer they need.