Prep 20 mins
Cook 30 mins
The sweet ANZAC biscuits that we know and love today, originating from World War I, are in fact a derivative of the hard-tack soldier’s biscuit that was consumed in the battlefields (which is commonly confused) . They are thought to have been carefully created by a team of women on the home-front who were searching for a solution to a biscuit that could be easily transportable to their men on the front line in care/comfort packs. The sweeter and more palatable biscuit recipe It was important that the biscuits and its carefully selected ingredients didn’t spoil in the long voyage, were readily available and delivered nutritionally, hence the inclusion of golden syrup and the exclusion of eggs and butter traditional used in biscuit cookery.
- 1 1⁄4 cups rolled oats
- 3⁄4 cup sugar
- 3⁄4 cup coconut
- 1 cup plain flour
- 500 g butter
- 2 tablespoons golden syrup
- 1⁄2 teaspoon bicarbonate of soda
- Combine until soft and moldable dough consistency.
- Space out on a flat tray leave enough room between each cookie so it can speard.
- Bake at 180 degree.
- Until golden brown
- will be still be a little soft.