Anzac Biscuits

Here in Australia, Anzac biscuits are a popular oat and coconut biscuit. The name originated back in World War I when wives and girlfriends of soldiers would send their loved ones these oat biscuits.

The biscuits have always been made without eggs (which, during WWI, were difficult to get as many farmers joined the war effort) and did not spoil during the long trips overseas, hence their popularity at the time.



Anzac Biscuits
(Makes 24)

1 cup rolled oats
1 cup plain flour
1 cup coconut
3/4 cup caster sugar
150g butter
3 tbsp golden syrup
1/2 tspn bi-carb soda
1 tbsp boiling water

Preheat your oven to 160C and line two baking trays with baking paper.

In a large bowl, stir together the oats, flour, coconut and caster sugar.

In a saucepan, melt the butter and golden syrup over low heat. In a small cup, mix together the bi-carb and water, add it to the melted butter mixture then straight away tip it into the flour mixture and stir it all really well.

Roll spoonfuls of the mixture into balls and put them on the baking trays. Flatten them with a lightly floured fork then pop them into the oven. If you like your biscuits chewier, cook them for 18-20 minutes. For a crunchier biscuit, bake them for 22-25 minutes.

Leave the biscuits to cool on the trays for about 5 minutes before removing them to a wire rack to cool completely.

Note: This recipe is very adaptable. You can make large or small biscuits; crunchy or chewy; add crushed peanuts or macadamia nuts, chocolate chips, chopped glace cherries or any variety of dried fruit. However, I have kept this recipe very traditional and think nothing can improve the original biscuit.