A tasty biscuit made with simple ingredients, these were always popular with our family for taking camping. You don't need to get out the Mixmaster either - bonus!
There are a few theories about how Anzac biscuits came to be, but certainly they first appeared during the First World War, around 1914/15.
I like to think they came about due to thoughtfulness of Australian women on the "home front" who made the treat for their loved ones fighting overseas. They have good keeping qualities and travel well but mainly, they are made from ingredients found in the pantrys of the time.
It's possible the recipe is based on Scottish Oatmeal Cakes. Whatever the origin, they have become our National Biscuit.
- 1 cup plain flour
- 1 cup rolled oats (whole, not instant)
- 1 cup desiccated coconut
- 1 cup brown sugar
- 1/2 cup butter (125g)
- 2 tab golden syrup
- 1 tsp bicarbonate of soda
- 2 tab boiling water
- Melt the butter and Golden Syrup in a medium sized saucepan over a low heat.
- Mix the bicarbonate of soda with the water and add to the butter and Golden Syrup - it will froth up so please make sure you use a larger saucepan rather than a smaller one.
- Combine the flour, oats, coconut and sugar in a bowl.
- Pour the liquids into the dry ingredients and mix well.
- Spoon dollops of mixture, about the size of a walnut shell, onto a greased or lined tray leaving as much space again between dollops to allow for spreading.
- Bake in a moderate oven for 15-20 minutes - until they are nicely golden brown.
- Leave on the tray for 5 minutes to set a little.
- Cool on a wire rack and seal in airtight containers.
The biscuits spread during baking - a lot. The finished biscuit is quite flat so allow room on the tray for them to spread.
While these biscuits have excellent keeping quality, they get eaten quickly. You might want to make a double batch!