Anzac Biscuits
Sign in to rate this recipe.
The Tale of Anzac Biscuits
Story updated
Anzac biscuits date to World War I, when wives and mothers in Australia and New Zealand baked oat and golden syrup biscuits to send to soldiers of the Australian and New Zealand Army Corps overseas. The egg-free recipe was chosen specifically because it traveled well on long wartime voyages.
Ingredients
Scale:· 24 servings
- 1 cup rolled oats
- 1 cup all-purpose flour
- 1 cup shredded coconut
- 1 cup sugar
- 1/2 cup butter
- 2 tbsp golden syrup
- 1/2 tsp baking soda
- 2 tbsp boiling water
Instructions
- 1Preheat oven to 320°F and line two baking sheets with parchment.
- 2Combine oats, flour, coconut, and sugar in a large bowl.
- 3Melt the butter and golden syrup together in a saucepan over low heat.
- 4Dissolve the baking soda in the boiling water and stir into the melted butter mixture — it will foam.
- 5Pour the wet mixture into the dry ingredients and stir until combined.
- 6Roll tablespoons of dough into balls, place on the sheets, and flatten slightly.
- 7Bake for 12-15 minutes until golden, then cool on the sheet for 5 minutes before transferring to a rack.
Want Cook Mode, your own recipe photos, and unlimited calculators?
Get Home Cooking ProComments
Loading comments…
Sign in to leave a comment.