Traditional ANZAC Biscuits

ANZAC biscuits are a traditional Australian favourite. During World War I they were baked and sent in care packages to Australian and New Zealand soldiers because they travelled well and remained fresh for long periods.

Every year on 25 April, homes throughout Australia are filled with the sweet aroma of freshly baked ANZAC biscuits as families commemorate the courage, sacrifice and service of those who served.

Ingredients

• 125 g butter, chopped
• 2 tablespoons golden syrup
• ½ teaspoon bicarbonate of soda
• 2 tablespoons boiling water
• 1 cup (90 g) traditional rolled oats
• 1 cup (150 g) plain flour
• 1 cup (220 g) caster sugar
• ¾ cup (65 g) desiccated coconut

Method

1. Preheat the oven to 150°C (130°C fan-forced).
2. Lightly grease a baking tray or line it with baking paper.
3. Place the butter and golden syrup into a saucepan and stir over low heat until the butter has completely melted.
4. In a small bowl, dissolve the bicarbonate of soda in the boiling water, then stir it into the butter mixture.
5. In a large mixing bowl, combine the flour, rolled oats, caster sugar and desiccated coconut.
6. Pour the butter mixture into the dry ingredients and mix until well combined.
7. Roll teaspoons of the mixture into balls and place them about 4 cm apart on the prepared baking tray. Flatten each one slightly.
8. Bake for approximately 20 minutes, or until lightly golden.
9. Allow the biscuits to cool on the tray before transferring them to a wire rack.

Tips

• For softer biscuits, reduce the baking time slightly.
• For crunchier biscuits, bake for an extra 2–3 minutes.
• Store in an airtight container for up to one week.

Lest we forget.