An Australian icon, these crunchy biscuits originated during World War 1. It is generally believed that the ANZAC biscuit were created by the Australian and New Zealand wives, mothers, sisters and sweethearts who wanted to make a treat for their loved ones that could survive the long journey to the front, that’s why they keep particular well.
In celebration of these iconic biscuits, we’re sharing our favourite recipe for a crunchy ANZAC biscuit, but if you prefer a chewier version, reduce the baking time to 18 minutes.
Prep time: 20 min
Cook time: 20 min
Special equipment: 2 baking trays, baking paper, large bowl, small saucepan, egg slide, wire rack
1 cup (150g) plain flour
1 cup (100g) rolled oats
1 cup (250g) caster sugar
¾ cup (70g) desiccated coconut
½ cup (125g) butter
1 tablespoon (20ml) golden syrup
1 teaspoon (5g) baking soda
2 tablespoon (40 ml) boiling water
- Preheat oven to 150° C. Grease 2 baking trays or line with baking paper.
- Sift flour into large bowl.
- Add oats, sugar and coconut. Mix well to combine.
- Melt butter and golden syrup in a small saucepan on low heat.
- Dissolve baking soda in boiling water and add to butter mixture. Stir to combine.
- Stir butter mixture into dry ingredients.
- Using your hands, shape tablespoons of mixture into balls and flatten.
- Arrange on trays, allowing space for biscuits to spread.
- Bake for 20 minutes, or until golden brown. Loosen from baking tray immediately with egg slide.
- Leave biscuits to cool on trays for 5 minutes before transferring to wire rack.
- Store in airtight container for up to 3 weeks.
This recipe is taken from Oxford’s The Food Book.