24th February, 2019
This is the recipe I’ve been using for over a decade. We always seem to have these ingredients in the pantry. They’re so simple and ready to eat within 20 minutes!
It is believed that during World War I, Anzac biscuits were baked by anxious wives and mothers, packed into food parcels and sent to the Australian soldiers in the trenches. The aim was to make biscuits that were nutritious and that would survive the long sea journey to Gallipoli and the Western Front.
We like our Anzacs chunky and chewy, so this recipe ticks all the boxes.
The perfect snack for school lunches or equally as delicious with a hot cup of tea!
1 cup plain flour
1 cup rolled oats
1 cup desiccated coconut
3/4 cup of brown sugar
2 tbsp golden syrup
1 tsp bicarbonate of soda
– Pre heat the oven to 160ºC. Line two baking trays with non-stick paper.
– Sift the flour into a large bowl. Stir in the oats, coconut and brown sugar.
– Put the butter, golden syrup and two tablespoons of water into a small saucepan. Stir over medium heat until melted and combined. Stir in the bicarb soda.
– Pour the butter mix over the flour mix and stir until combined…(you may need to use your hands)
– Roll tablespoons of mixture into balls and place on the trays about 5cm apart.
– Flatten slightly with a fork and bake for 10-15 minutes until golden brown.
– Transfer to wire rack to cool or enjoy a couple of minutes out of the oven – nice and warm.
Note: I’ve also been adding dates to this mix. About 12-15 dates chopped and added to the flour mix. They’re such a lovely addition.
Recipe makes approximately 24 cookies.
Let me know if you bake them and if they’re a hit in your family.
Have a great week.