ANZAC Biscuits are an iconic Australian biscuit that were originally made to send to the ANZACs (Australian and New Zealand Army Corps) serving in Gallipoli during WWI. It is claimed that the biscuits were sent by wives to soldiers abroad because the ingredients used not spoil easily and the biscuits kept well during naval transportation and do not contain eggs as they were scarce that this time.
They are easy to make and very more-ish. A tin of these never tend to last long in my office as friends are usually coming back for seconds.
You will need:
90 g rolled oats
150 g plain flour
150 g caster sugar
60 g desiccated coconut
2 tbsp golden syrup
125 g butter
1 tsp bicarbonate of soda
2 tbsp hot water
(1) Preheat oven to 160 °C (fan assisted) and line your baking tray with baking paper.
(2) Mix the oats, flour, sugar and coconut in a bowl.
(3) Place the golden syrup and butter in a saucepan over low heat and melt.
(4) Mix the bicarbonate of soda with the water and add to the butter mixture. The mixture should foam up so do not be alarmed
(5) Add to the dry ingredients and mix well.
(6) Place a tablespoon of the mixture in the centre of a scone cutter and spread the mixture out evenly. I like to do this so that I can get the biscuits as even as possible. Leave a space between each as they will spread. I can usually fit six biscuits to a tray.
(7) Bake for 8 minutes or until a golden brown.
(8) Cool on trays for 5 minutes, then transfer to wire racks to cool completely.
(9) Serve with a glass of milk.