Golden, sweet and perfectly more-ish, these Anzac biscuits are excellent for dunking into a hot cup of tea. Traditionally baked on April 25 to commemorate Anzac Day and the soldiers in Australia and New Zealand, these biscuits have become a national classic in both countries.
We first shared this recipe in the Australia Edition of ele Magazine. Recipe and images by Jo O’Keefe.
Why are they called Anzac biscuits?
Anzac stands for Australian and New Zealand Army Corps, and these sweet biscuits were said to have been sent by wives and families to soldiers fighting in WW1. Anzac recipes started to make an appearance in recipe books and media during the late 1910s and early 1920s. The modern version we eat today is packed with rolled oats and golden syrup.
Should Anzac biscuits be chewy or crunchy?
This is up for debate, personally we love a slightly chewier biscuit but the original biscuits were crunchier and harder. If you like a slightly chewier biscuit you can cook for a shorter time.
Ingredients (makes 15 biscuits)
1 cup of rolled oats
1 cup of plain flour
1 cup castor sugar
1 cup of desiccated coconut
125 grams butter
2 tablespoons golden syrup
1 teaspoon baking sofa
2 tablespoons hot water
- Pre-heat oven to 160C (320F).
- Put flour, sugar, oats and coconut into a large bowl.
- Melt the butter and golden syrup together in a saucepan.
- Mix baking soda with water in a small bowl and add into melted butter mix (note it will foam up). Pour over the flour and sugar mix and stir well.
- With wet hands roll into walnut sized balls and place onto a paper lined tray, flatten with a fork or the bottom of a glass.
- Bake 12-15 minutes until golden brown. Remove from oven and allow to cool. Enjoy!