ANZAC biscuits are a sweet biscuit that we love here in New Zealand and across the Tasman in Australia. Anzac biscuits are made using rolled oats, flour, desiccated coconut, sugar, butter and golden syrup. No eggs were used as that would’ve made the bikkies spoil.
Anzac biscuits have long been associated with the Australian and New Zealand Army Corps (ANZAC) established in World War I. The biscuits were sent by wives to soldiers abroad because the ingredients (with no egg) didn’t “go off” and the biscuits kept well during transportation. Here is a basic Anzac biscuit recipe for you to rock out on the big day, always 25th April.
(makes about 30-40)
1 cup wholemeal flour
1 cup caster sugar
1 cup coconut shreds
2 cups rolled oats
2 tablespoons golden syrup
1 teaspoon baking soda
4 tablespoons boiling water
Chopped walnuts optional
Pre heat the oven to 160 degrees Celcius.
In a large bowl, mix flour, sugar, coconut and oats. Make a well in the middle.
In a small heat proof bowl put butter and golden syrup. Cover with a plate and microwave 40-50 seconds to melt.
In another small heat proof bowl, dissolve baking soda in boiling water.
Pour liquid ingredients in the well of the dry ingredients. Mix thoroughly.
Make 3cm balls with your hands and flat them between palms. Place them on lined baking trays and bake in oven for 12-15 minutes until golden.
Cool them on the baking tray for 5 minutes before transferring on the wire rack to cool off completely.
Add some chopped walnuts or sultanas to your biscuit dough for variety. You can also dip in melted chocolate to make chocolate Anzac biscuits.