Baking Anzac biscuits is a time-honored way to mark our country’s National Day of Remembrance. The famed biscuits were sent by wives and other women to sustain the Australian and New Zealand Army Corps (ANZAC) during World War I . The combination of golden syrup and oats, and the absence of eggs, meant the goods traveled long distances without spoiling. Allie Gaunt from One Handed Cooks shares her recipe.
“Our Anzac Biscuits have around half the sugar and butter than typical recipes, but you wouldn’t know it – they’re yum! The perfect mix of chewy and crunchy.
For my son Harry, I like to make an apple crumble with the biscuit – I stew one apple, pop it in a ramekin, crumble 1/2 a cookie on top and serve with a little custard. He loves it.
We hope you enjoy your Anzac Day.”
- ¾ cup plain flour
- ¾ cup desiccated coconut
- 1 cup rolled oats
- ½ cup sugar
- 100g butter (or 1/3 cup canola oil)
- 2 tablespoons golden syrup
- ½ teaspoon bicarbonate of soda
- 1 tablespoon boiling water
- Step 1: Preheat oven to 150 – 160°C
- Step 2: Add flour, coconut, oats and sugar in a large bowl and stir to combine
- Step 3: Melt butter (or oil) and syrup together in a saucepan over medium-low heat
- Step 4: Mix bicarbonate of soda and boiling water and then add to the melted butter and syrup
- Step 5: Gently mix wet ingredients with the dry. Place tablespoonfuls of mixture on a lined baking tray
- Step 6: Bake in slow oven for 15 – 20 mins, or until golden brown
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