The origin of the ANZAC Biscuit is a great tale about making the most of what you have. The story goes that wives and mothers were concerned during the First World War that there was no nutritional value in the food being supplied to their men. They put their heads together and came up with a recipe that was not only nutritious but was also made up of ingredients that would keep and remain edible for the long journey overseas.
This was my first attempt at an ANZAC biscuit and I was surprised how easy they were to make.
10 mins prep
8-10 mins cooking
1 x cup rolled oats
1 x cup plain flour
1/3 cup caster sugar
3/4 dessicated coconut
2 tablespoons golden syrup
1 teaspoon bi-carb soda
2 tablespoons hot water
- Preheat oven to 160 degrees Celsius
- Mix the oats, flour, sugar and coconut in a bowl
- Place the golden syrup and butter in a saucepan over low heat and melt.
- Mix the bicarbonate of soda and with the water and add to the butter mixture
- Add the melted ingredients to the dry ingredients and mix well. (n.b I must warn you here, do not under any circumstances taste some of the mixture at this point. I did and the biscuits nearly didn’t make it to the oven…soooo delicious!)
- Place tablespoons of the mixture, leaving space between each one for spreading, onto baking trays lined with non-stick paper and flatten to about 7cm diameter. (Mine were probably more 5cm diameter size, they still tasted great but i think if i had flattened them more they would have had a crunchier ANZAC biscuit taste).
- Bake for 8-10 minutes or until a deep brown.
- Cool on trays for 5 minutes, then transfer to wire racks to cool completely.
- Munch your way through several and do it unapologetically.
What variations do you have on the humble ANZAC Biscuit?