ANZAC Biscuits are a sweet biscuit popular in Australia and New Zealand, made using rolled oats, flour, coconut, sugar, butter, golden syrup, bicarbonate of soda and boiling water. Anzac biscuits have long been associated with the Australian and New Zealand Army Corps (ANZAC) established in World War I. The biscuits were often sent to loved ones abroad because the ingredients do not spoil easily and the biscuits kept well during naval transportation.
Why don’t you all try the national biscuit. They are great fun to make with the kids as well.
- 1 1/4 cups plain flour, sifted
- 1 cup rolled oats
- 1/2 cup caster sugar
- 3/4 cup desiccated coconut
- 2 tablespoons golden syrup or use treacle as an alternative
- 150g unsalted butter, chopped
- 1/2 teaspoon bicarb soda
- Preheat oven to 170°C.
- Place the flour, oats, sugar and coconut in a large bowl and stir to combine.
- In a small saucepan place the golden syrup and butter and stir over low heat until the butter has fully melted.
- Mix the bicarb soda with 1 1/2 tablespoons water and add to the golden syrup mixture. It will bubble whilst you are stirring together so remove from the heat.
- Pour the wet ingredients into the dry ingredients and mix together until fully combined.
- Roll tablespoonfuls of mixture into balls and place on baking trays lined with non stick baking paper, pressing down on the tops to flatten slightly.
- Bake for 12 minutes or until golden brown.
But the most important questions requiring answers here is do you like the biscuits crunchy or soft in the middle and how big do you want them to be? A lot of people wait till the biscuits are quite firm before taking them out of the oven this results in a crunchy result. When you take them out they will set, so if you like them a bit softer make sure that you take them out of the oven before they completely firm up.