There are a number of ANZAC biscuit recipes out there, but this is one we really enjoy. There are various suggestions of the origins of the biscuits including wives sending these to their husbands on deployment as they didn’t spoil easily and that they were just cooked, sold and eaten at home to raise funds for the war.
Either way, this iconic biscuit is whipped up by many every ANZAC Day and may days in between. With recipes varying slightly, this is our favourite.
1 cup flour
1 teaspoon cinnamon
1 ¾ cups of rolled oats
1 cup threaded coconut
½ cup white sugar
½ cup packed brown sugar
125 g butter
1/3 cup golden syrup
1 tablespoon of water
1 teaspoon of baking soda
Preheat oven to 160 degrees and line baking tray with baking paper.
Mix together flour, cinnamon, oats, coconut and white and brown sugar. Combine with a whisk to break up the packed brown sugar.
In a saucepan, mix butter, water and golden syrup on a low heat until the butter melts and the ingredients mix together (do not let this boil).
Remove from heat and add baking soda – this will ‘foam’ up.
Add the wet ingredients to the dry ingredients and stir until combined.
Roll into tablespoon balls and add to the baking tray.
Bake for 15 minutes.
Leave to cool and enjoy
Press down slightly if you prefer a flatter biscuit
Cook for a few minutes longer if you prefer a crunchy biscuit
These can freeze well or keep in an airtight container