ANZAC biscuits are a sweet biscuit popular in Australia and New Zealand that have long been associated with the Australian and New Zealand Army Corps (ANZAC) established in World War I. It has been claimed the biscuits were sent by wives to soldiers abroad because the ingredients do not spoil easily and the biscuits kept well during naval transportation. These never last long enough to prove this theory and I personally enjoy them while still warm. There are many recipes for making these that are variations on the key ingredients and this version has become our standard that is enjoyed on ANZAC Day (April 25th) and all through the year.
- 1 teaspoon Baking Soda
- 3 Tablespoons Boiling water
- 250 grams Butter
- 2 Tablespoons Golden Syrup
- 1 Cup Flour
- 1 Cup Sugar
- 1 Cup Coconut
- 2 Cups Rolled Oats
- 1 teaspoon Salt
- 2 Tablespoons Milk Powder
- Dissolve Baking Soda in Boiling Water
- Melt Butter and Golden Syrup
- Put remainder of ingredients in a large bowl and stir to combine.
- Add Baking soda mix to butter mix, stir then pour into dry ingredients
- Mix well
- Place teasponfuls onto a lightly greased tray and bake at 150°C for 15 – 20 minutes
- Cool slightly on tray before moving carefully to cooling rack.
Make these nice even sizes using a spring scoop. Different sized scoops alllow you to make lots of little biscuits or decadent jumbo ones. Just keep an eye on the cooking time…. they want to be nice and golden all over.
Check out the Gooey Caramel ANZAC Slice too
or what about ANZAC Cheesecake …