| Anzac Biscuits are believed to have their origins in the First World War when these biscuits were baked by wives and sent to soldiers fighting overseas. Since the recipe has no egg the biscuits kept well. They were not called Anzac biscuits initially but Rolled Oat Biscuits. There are many variations of this popular biscuit recipe and this is mine.
Season: All year
Type: Sweets
Difficulty: Easy
Makes: 30 biscuits
Recipe source: Lou’s recipe |
Equipment
- metric measuring spoons and cups
- small saucepan
- scales
- bowls – 1 small, 1 medium
- whisk
- butter knife
- baking paper
- baking tray
- spoon
- wire racks
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Ingredients
- 2 cups rolled oats
- 1 cup plain flour
- 1 cup desiccated coconut
- ½ cup raw caster sugar
- 100 g golden syrup
- 125 g unsalted butter
- 1 tsp bicarb soda
- 2 tbsp boiling water
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What to do
- Set out your ingredients.
- Preheat the oven to 150oC.
- Combine the rolled oats, flour, coconut and caster sugar in the medium bowl.
- In the small saucepan heat the golden syrup and butter over medium heat until the butter melts, stirring regularly.
- In the small bowl add the bicarb of soda and carefully pour over the 2 tablespoons of boiling water. Stir the mixture then pour into the butter mixture and whisk together. Take care, as the mixture will froth and bubble.
- Pour the butter mixture onto the dry ingredients and mix together using a blunt (butter) knife.
- Using the spoon place spoonfuls of the mixture on baking-paper lined trays. Using slightly wet hands, flatten each round (make sure you leave enough room between biscuits for spreading).
- Bake for 10 minutes for chewy biscuits and 12 – 15 minutes for crispy biscuits. Cool on trays for 5 minutes before transferring to wire racks to cool.
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