These are classic and enduring biscuits. My sister Tanya makes them often for her two little boys – one has egg and nut allergies so she likes to take their own treats with them, especially to parties. These keep them both happy and content. Let alone a great one to make on Anzac or Australia Day.
Pictured: Anzac Biscuits fresh from the oven
1 cup plain flour
1 cup rolled oats
1 cup brown sugar , firmly packed
½ cup coconut
125 g butter
2 ½ -3 tbsp golden syrup
1 tbsp water
½ tsp bicarbonate of soda
Preheat the oven to 180°C.
Mix dry ingredients into one large bowl - sift the flour, then add the oats, sugar and coconut.
Mix the wet ingredients into a sauce pan - melt the butter gently, then as soon as it is melted add the golden syrup and water, and stir in the bicarbonate of soda - it will foam a little which is what you are looking for. If it doesn’t it may mean you need to put it back on low heat while whisking it in.
Add the wet ingredients to the dry ingredients and mix thoroughly.
Place walnut-sized balls of mixture on a tray lined with baking paper and bake for 15 minutes – check they are slightly browned or add a few more minutes.
Let them rest a minute on the tray as they will be soft at this stage, then gently remove them with a spatula to a wire rack to cool. Biscuits will harden as they cool.
Makes 25-30
TasteTip - Traditionally Australian, Anzac biscuits were sent overseas to serving ANZACs (Australian and New Zealand Army Corps) in World War I due to their excellent keeping properties.
May we remember and pay homage to all those we lost in war time from all countries around the world...