Anzac biscuits

Anzac biscuits

By
From
Baking
Makes
48
Photographer
Vanessa Levis

Anzac biscuits came about because there were no eggs during the war. The biscuits were good for the soldiers and they kept well, or so we thought. We made them, packed them in tins and sent them off to our brothers, but when the biscuits arrived at the trenches, the crisp ones were all broken. They were tossed around in the tins so you were lucky to get a whole one. Even today, Anzac biscuits seem to draw people together.

Ingredients

Quantity Ingredient
1 cup rolled oats
3/4 cup desiccated coconut
150g plain flour
220g caster sugar
125g butter
1 tablespoon golden syrup
2 tablespoons boiling water
1 1/2 teaspoons bicarbonate of soda

Method

  1. Preheat the oven to 150°C. Grease baking trays or line them with baking paper.
  2. Combine the oats, coconut, flour and sugar in a bowl.
  3. Melt the butter and golden syrup over low heat. Mix the boiling water with the bicarbonate of soda and add to the butter and golden syrup mixture. Pour the liquid into the mixed dry ingredients and mix well.
  4. Drop teaspoonfuls of the mixture onto greased baking trays, leaving room for spreading. Bake for 20 minutes or until golden.
  5. Cool on trays for a few minutes, then transfer to wire racks.

Note

  • If you prefer your Anzacs slightly chewy rather than crunchy, cook them for about 15 minutes.
Tags:
baking
bakery
margaret
fulton
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