Quick and easy chewy Anzac biscuits in under 30 minutes.
On April 25, Anzac Day, each year I like to eat or bake Anzac Biscuits. It is one of many traditions to commemorate the day.
The history of the biscuit dates back to World War 1 when care packs from home were sent to Anzacs in Egypt, on the Gallipoli Peninsula and in Europe. Often included in the care pack, were biscuits made from oats, flour and golden syrup.
There is much debate as to whether these biscuits should be crunchy or soft. The end result using the recipe below is a slightly crunchy outside with a chewy soft inside. This is how we like to eat them.
I’ve had this recipe for years. I’m not sure where it came from so credit goes to the original unknown author.
INGREDIENTS
1 cup plain flour
1 cup rolled oats
1 cup desiccated coconut
3/4 cup brown sugar
125 g butter
2 tbs golden syrup
1 tsp bicarbonate of soda
METHOD
- Preheat oven to 160 degrees. Line 2 large baking trays with non-stick baking paper.
- Sift (if you have one) flour into a large bowl, add the oats, coconut and brown sugar. Stir until combined.
- In a small saucepan, melt the butter, golden syrup and 2 tablespoons of water together over a low to medium heat until melted.
- Remove from the heat and stir in the bicarbonate of soda. The mixture should froth up a bit.
- Pour the butter mixture into the flour mixture and stir until combined.
- Roll level tablespoons of the mixture into balls and place on trays about 5 cm apart as they spread when cooking.
- Press lightly with a fork to flatten the ball slightly. Bake for 10 – 12 minutes or until golden brown.
- Remove from the oven and allow to stand on trays for 5 minutes then transfer to a wire rack to cool completely.
- Delicious while warm with tea or coffee.
- Biscuits will keep for up to 2 weeks in an airtight container, if they last that long.