|Time:||prep: 15 min
baking: 15 min
ANZAC biscuits have long had an association with the Australia/New Zealand Army Corps (ANZAC) troops sent to Gallipoli during WWI. The biscuit appears to be a variation of Scottish oat cakes, said to be from the Scottish-influenced city of Dunedin. The recipe was created to ensure the biscuits would keep well during naval transportation to loved ones who were fighting abroad.
- 2 cups plain (non - self raising) Flour
- 1 cup sugar
- 4 tablespoons golden syrup (cane syrup)
- 1 cup desiccated coconut
- 2 cups rolled oats
- 225 grams butter or margarine
if you don't have coconut add more syrup and more oats
- Mix the dry ingredients in a bowl, and melt the syrup and butter in a saucepan. If necessary add a little water to the mix.
- Mix the wet and dry ingredients and roll into small balls and flatten on oven trays
- Bake at 150°C (300°F) for about 15 minutes.
The finished biscuits are quite chewy and crisp, with a long shelf-life.
Notes, tips, and variations
- Using brown sugar instead of white sugar gives more colour and flavour
- 1 teaspoon bicarbonate of soda and add a little more water if mixture is too dry
- http://www.awm.gov.au/encyclopedia/anzac/biscuit/recipe.htm - A recipe by an original ANZAC.