Anzac biscuits….A classic biscuit that have stood the test of time. Delicious! Simple! Lasts ages! Lots of boxes ticked. Last time I made ANZAC biscuits, I added some chocolate and they were great, recipe here.
As most people are aware, the good old ANZAC biscuit is associated with the Australian and New Zealand Army Corps, which were established during World War 1. The ingredients used in ANZAC biscuits do not spoil easily and transport well, so were made by women back home and sent as a food source to the soldiers fighting at war. Today, ANZAC biscuits are made for enjoyment and commonly sold all year round.
The ingredients are oats, flour, sugar, coconut, golden syrup, butter, water and bicarb soda. Once combined, these biscuits will last for quite sometime and I’d be very surprised if an ANZAC biscuit ever went bad, unless it wasn’t cooked properly.
There are 2 types of ANZAC biscuits that people migrate to – crunchy/crispy or chewy. If you like your biscuits crunchy, then I suggest flattening the mixture out to a thinner biscuit before cooking and make sure they are golden before taking them out of the oven. If you prefer them chewy, then don’t flatten them out before cooking and cook them for a few minutes less. Everybody can be happy!
I’ve always been amazed at the ‘science’component to ANZAC biscuits. When the boiling water is added to the bicarb soda then poured into the butter and golden syrup mix, it bubbles up and you need to make sure your vessel is large enough or you will have a big mess! The kids love this part.
If you are yet to make a batch of ANZAC biscuits this year, here’s your reminder.
- 2 cups traditional rolled oats
- 1 cup plain flour (you can use wholemeal if you wish)
- 1/2 cup raw sugar
- 3/4 cup shredded coconut
- 1/3 cup golden syrup
- 125g butter
- 1 tsp bicarb soda
- 2 tbs boiling water
- Preheat the oven to 160°C and line a baking tray with baking paper.
- Combine oats, flour, sugar and coconut into a large mixing bowl and mix to combine.
- Place the golden syrup and butter into a small saucepan and heat over medium heat until butter is melted and mixture starts to bubble slightly.
- In a small bowl, place the bicarb soda and the boiling water, mix quickly and pour into the golden syrup mixture. This will start to bubble and foam. Quickly pour this mix into the dry ingredients. Mix well to combine.
- Form mixture into balls the size of a ping pong ball and place onto the tray. Press each biscuit down gently with a fork.
- Bake for ~10 minutes.
- Remove from the oven and leave on baking tray for ~ 5mins before transferring to wire rack to cool completely.
- Store in an airtight container until they are all eaten!