Anzac Biscuits are a classic biscuit that has been around for many years. The recipe has been handed down through generations and is now enjoyed by many worldwide.
HISTORY AND ORIGIN
Anzac biscuit is a popular treat in Australia and New Zealand, with a history that dates back to World War I. The biscuits were created by wives of the Australian and New Zealand Army Corps (ANZAC) soldiers who needed a way to send food to their husbands on the front lines. The ingredients used in the recipe were chosen for their ability to remain edible during long journeys and their nutritional value. Originally, the biscuits were known as “soldiers’ biscuits” and made with rolled oats, sugar, flour, coconut, butter or treacle.
Today, Anzac biscuits are still popular treats in Australia and New Zealand. They are often served on special occasions such as ANZAC Day (April 25th), commemorating all Australians and New Zealanders who have served in wars throughout history.
NOTES ON KEY INGREDIENTS
- Butter: unsalted regular butter
- Golden syrup: this binds the ingredients together and allow the biscuits to be preserved much longer – compared to eggs for instance
- Rolled oats: I used “jumbo” sized ones but regular breakfast oats (not mixed with anything else) would work too
- Flour: plain all purpose flour
- Sugar: simple white granulated sugar
- Coconut: I used the desiccated kind but you can also use coconut flakes for more texture
TIPS
- If the biscuit spreads too much in the oven, consider adding a little bit more flour to the mixture or lowering the temperature. I did several tests with higher temperatures and different ratios and the one posted here worked best for me. PS: I used a fan oven
- Dark colour absorbs heat so use a light coloured baking tray (aluminium) if you don’t want the bottoms to get dark too quickly
Anzac Biscuits
Ingredients
- 125 g butter
- 2 tbsp golden syrup
- 1 tsp baking soda
- 2 tbsp boiling water
- 100 g rolled oats
- 120 g plain flour
- 200 g sugar
- 65 g desiccated coconut
Instructions
- Preheat the oven to 160°C and line a baking tray with baking paper.
- Mix the oats, flour, sugar, and coconut in a large bowl.
- Melt the butter and golden syrup in a saucepan over low heat.
- Dissolve the baking soda in the boiling water and add to the butter and syrup mixture.
- Pour the butter mixture into the dry ingredients and mix well.
- Roll tablespoonfuls of the mixture into balls and place on the baking tray, flattening slightly. The dough will spread so make sure to leave space between them.
- Bake for 10-12 minutes or until golden brown.
- Allow the biscuits to cool on the tray for a few minutes before transferring to a wire rack to cool completely.
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