Australia / Cakes & baking
Anzac Biscuits I
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 variant of the Scottish oat cake, 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. The finished biscuits are quite chewy and crisp, and have a long shelf-life.
Ingredients
- plain (non-self raising) flour, non-self raising2 cup
- white or brown sugar, white or brown1 cup
- rolled or instant oats, rolled or instant2 cup
- desiccated coconut flakes1 cup
- golden syrup, corn syrup, or honey, or corn syrup, or honey4 tablespoon
- butter or margarine, or margarine225 g
- baking soda1 teaspoon
- water2 tablespoon
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 5 steps
Mix the flour, sugar, oats, and coconut in a bowl.
Melt the syrup and butter in a saucepan. Add the baking soda and water to the syrup mix.
Mix the wet and dry ingredients, adding water if necessary.
Separate and roll the mixture into small balls, and flatten them on oven trays.
Bake at 150°C (300°F) for about 20 minutes or until golden brown.
