Prep 10 mins
Cook 15 mins
ANZAC stands for Australia New Zealand Army Corps. These biscuits were created during World War 1 and the were sent to the troops called ANZACS. They are one of the most popular Australian biscuits.
- 125 g butter
- 4 tablespoons golden syrup or 4 tablespoons maple syrup
- 1 cup rolled oats
- 1⁄2 cup plain flour
- 1⁄2 cup whole wheat flour
- 1⁄2 cup brown sugar
- 3⁄4 cup shredded coconut
- 1⁄2 teaspoon baking soda
- 1 tablespoon boiling water
- Preheat oven to 160°C (I'm guessing about 325-350°F).
- Melt butter and syrup over stove until all melted and combined.
- In another bowl, combine the flours, oats, sugar, coconut and baking powder.
- Add to this the butter and if needed the boiling water.
- Roll biscuits into small balls and gently push down.
- Place on over tray and bake for 15 minutes.
I know these as Oatina Biscuits (cookies), and almost posted the recipe as such, but your ingredients are identical, except that I use 1 cup of Plain flour and no whole wheat. My ratio of ingredients are slightly different but not wildly so. I usually make these two different ways.. first as quite small balls that I flatten and bake, these stay quite chewy, a little bit fatter in size and remain fairly soft in the centre and the small size is ideal for Birthday parties and biscuit (cookie) trays. The second way I bake these is to make much larger balls, flatten them and only get 3-4 to a baking sheet.. this version is a harder, very crunchy, very thin cookie.. the larger ones of which earned the nickname of.... um..."cowpats" (I know.. but kids adore the name as it appeals to their sense of humour and they love this version of the cookie too). My photos are of the small sized ones since this time I made them for a my DS Birthday Party. Please see my rating system: a wonderful recipe that I know from years and years of experience never fails as a recipe and never fails to please... whatever name it goes by :) Thanks !
as a aussie i can tell you that adding anything to this basic recipe of oats, butter, "cocky's (the bird not the farmer) joy" goldern syrup and cocconut and still call it a ANZAC Bicky is blasphemous act. I can tell you they are about good for one day then go hard but that was the idea behind them to last the months of travel and it was a great treat for the diggers on the frontline. bit different from the hard tack (ration bread) and bully beef (tin corned beef) so dippiing a hard oats bicky in there tea was a lot of joy to them.
I'm sure I commited some blasphemous act by substituting 3/4 c. raisins for coconut, but I have an excuse: My mum asked if we needed coconut for the recipe, and I thought not, but then it turned out when we got home that we did, and we had none, and she would not go get some. :( BUT - I made them for my history final, which was a report on New Zealand, and everyone loved them. I baked mine at 300 for 15 minutes. They seemed really buttery at first, but they turned out to be just fine, though a bit tough by the time we ate them today (I made them on Thursday). Thank you for sharing a bit of your culture with students in CA!