Prep 10 mins
Cook 20 mins
An traditional Australian biscuit made in memory of our diggers during World War 1. ANZAC stands for Australian and New Zealand Army Corps.
- 60 g butter
- 1⁄2 cup rolled oats
- 1⁄2 cup coconut
- 1⁄2 cup plain flour
- 1⁄2 cup caster sugar
- 1 tablespoon golden syrup
- 1 teaspoon bicarbonate of soda
- 1 tablespoon hot water
- Preheat oven to 160°C.
- Lightly grease two baking trays.
- Combine rolled oats, coconut, flour and sugar.
- Place butter and syrup in a saucepan and heat until butter is melted.
- Dissolve bicarbonate of soda in water and add tot he pan while it is still foaming.
- Pour this mixture over the dry ingredients and mix well.
- Place spoonfuls of the mixture onto the trays.
- Allow room between biscuits for spreading.
- Bake for 15-20 minutes.
As an Aussie, I have made ANZAC biscuits often. This recipe is a little different to the one my mother had, but it is very good. Fairly easy to make and the instructions are clear. Cook and enjoy like I did.
This recipe is drier than other ANZAC recipes I use and I had to add a tiny bit more water. Also sweeter than some of the other recipes. Very nice though.
Tryed this recipe today,and it was superduper.The smell of the biscuits was all over the house,beautiful absolutely beautiful.I split the mixture in two,keeping one half as per recipe,the other half i mixed in 25 grams of mixed nuts and diped in choclate it was fantastic.Try topping one or two with jam and a pinch of desiccated coconut,the kids love them.Thank you for posting this recipe.