This chewy, tasty biscuit has become part of the Anzac legend in Australia and New Zealand.
The easily available ingredients and omission of eggs due to their scarcity during the war, led to it becoming a popular baking item for fairs and fetes to raise money for the war effort during World War One. After several similarly named recipes with different ingredients were printed, as well as some similar recipes with different names, the one we now associate with Anzac Biscuits first appeared in the 9th edition of St Andrew’s Cookery Book (Dunedin, 1921) under the name “Anzac Crispies” and was later published as Anzac biscuits, which it has been known as ever since.
Use this simple recipe to commemorate Anzac Day with some tasty Anzac biscuits fresh out of the oven.
- Measuring cup and spoons
- Oven tray
- Baking paper
- Large mixing bowl
- Small saucepan
- Tablespoon to measure mixture
- Fork for flattening mixture
- Wooden spoon or silicone spatula
- Cooling tray
- 1 c rolled oats
- 1 c plain flour
- 1 c firmly packed brown sugar
- ½ c desiccated coconut
- 125 g butter, chopped
- 2 Tbsp golden syrup or treacle
- 1 ½ Tbsp water
- ½ tsp bicarbonate of soda (baking soda)
- Preheat oven to 160°C.
- Grease oven trays and line with baking paper.
- Combine oats, sifted flour, sugar and coconut in a large bowl.
- Place butter, syrup and the water in a small saucepan; stir over low heat until smooth. Stir in soda, then stir into dry ingredients.
- Roll level tablespoons of mixture into balls; place 5cm apart on trays and flatten slightly with a fork.
- Bake for 20 minutes or until golden – Anzac biscuits will be soft to touch even when cooked.
- Cool on trays.
Recipe from the Australian Women’s Weekly
On a Related Note:
Take a picnic to the Anzac Day Dawn Service