ANZAC Biscuits

a biscuit with Australian laws attached

A bite size ANZAC history lesson coming up. Supporters of their loved ones used to make Soldiers Biscuits now famously called ANZAC biscuits for their loved ones when they were off at war, WWI to be more specific. They were made with the bare essentials back in 1914 so that the biscuit didn’t spoil.

Prep Time

15 min

Cook Time

Serves

10 min

THE FACTS

1 saucepan cook

Cheap to create

Last on the counter for 5 days if crispy

Last on the counter for 3 days if gooey

INGREDIENTS

125g Butter

1 cup 220g brown sugar

2 tbsp 40g Golden syrup

1/2 tsp 3g bi carb soda

2 tbsp 40g boiling water

1 cup 80g desiccated coconut

1.5 cup 130g rolled oats

1 2/4 cup 200g plain flour

Simplified Recipe Card

Like any recipe it has evolved into the sometimes preferred chewy biscuit we have today. Enjoy this recipe, think of those who fort for Australia’s and New Zealand’s freedom all those years ago.

Lest we forget.

Bite Size Look

Just a Sliver Tutorial

0 min

Real time Tutorial

5 min

METHOD

1. Place the butter and brown sugar in a saucepan on medium heat melt and stir to combine.

2. Add in the golden syrup (can also use treacle) if you prefer a slightly bitter and stronger taste.

3. Boil the kettle and measure out the water ready to pour over the bi carb soda you have just thrown in the saucepan. Don’t be alarmed, there will be a fizz and the contents of the saucepan will triple in size.

4. Add in relatively quick succession the oats, coconut and flour. Continue stirring until combined and there are no trace of dry ingredients.

5. On a lined baking tray scoop out the desired biscuit size leaving in a ball if you wish to have gooey biscuit, flatten if you wish to have a drier crispy biscuit.

6. Place in fan forced over at 170°c 10 to 12 min.

When removed from the oven leave to set for 2 minutes before removing to a wire rack.

Goes fantastic with a cup of tea and a little gossip.

Yield 840g of biscuit dough.

1 tbsp = 20g for a bite size biscuit

1/4 cup 80g for a giant biscuit (great for a gooey center)