Anzac biscuits are made from flour, rolled oats, desiccated coconut, sugar, butter, golden syrup, baking soda and boiling water. With the aroma of coconut and warm, buttery flavor these biscuits go perfectly with a cuppa. It seems that Anzac biscuits are often the first recipe that a lot of Aussie and Kiwi kids learn to bake. My son had this experience at school in his kitchen class. Yep, the recipe is really easy enough for kids to make.
Anzac biscuits have always been associated with the Australian and New Zealand Army Corps (ANZAC). Anzac Day, April 25th, marks the anniversary of the first major military action fought by Australian and New Zealand forces during the World War I in Gallipoli. It has been claimed the biscuits were sent by wives to soldiers abroad because they kept well and would survive the long transit to the front-lines.
- 1¼ cups plain flour, sifted
- 1 cup rolled oats
- ¼ cup brown sugar
- ¼ cup white sugar
- ¾ cup desiccated coconut
- 2 tablespoons golden syrup or treacle
- 150g unsalted butter, chopped
- ½ tsp bicarbonate of soda
- 1 tbsp hot water
- Preheat oven to 160°C (325°F).
- Line 2 baking trays with baking paper.
- Combine the flour, oats, sugars and coconut in a large bowl.
- In a small saucepan, place the golden syrup and butter, stirring over low heat until the butter has melted. Remove from heat.
- Mix the bicarbonate of soda with the water and add to the golden syrup mixture. It will form incredible bubbles whilst stirring, like molten lava.
- Pour into the dry ingredients and mix until fully combined. Roll 2 tablespoons of mixture into balls. Place on the lined baking trays and flatten slightly. Leave plenty of space between each one.
- Bake for 10 to 12 minutes or until light golden. Leave to cool on the baking tray for 5 minutes then transfer to a cooling rack to cool completely.
Inspired by Megann’s kitchen