Anzac biscuits are one of the staples in my family’s diet. I grew up with Anzacs in my lunchbox and learnt to make them pretty early on. I continue to make them now I’m in my 30s, alongside my sister and mum – but mum is really the Anzac queen !
For people who didn’t grow up in Australia (or New Zealand) and are wondering ‘what on earth is an Anzac biscuit?!’, let me explain. Firstly, taste wise they are caramelly and chewy; sort of like a flapjack. Secondly, I’ll give you a bit of background on how they came into existence as the history behind Anzac biscuits is really interesting.
In the early 1900’s during World War I, Anzac biscuits were sent to the front lines of battle for Australian soldiers. They are made of simple ingredients that don’t spoil easily, which made them a practical choice for shipping to battle zones. They are also eggless, which was helpful because of war rationing – eggs were more difficult to come by than other ingredients. Most importantly they were really yummy, and provided soldiers with a taste of home.
ANZAC stands for Australian and New Zealand Army Corps and ANZAC day is on the 25th of April. It broadly commemorates all Australians and New Zealanders who served and died in all wars, conflicts, and peacekeeping operations. It is also my grandma’s birthday and so this recipe is for her. She lives 2 hours out of Melbourne and I recently popped some in a box for her and posted them up there – they have a very long shelf life!
For anyone who isn’t able to access golden syrup (for example I don’t believe you can get it easily in the US), I would use a blend of honey and maple syrup. But if you are able to get your hands on golden syrup, make the effort to as it’s really the perfect sweet caramel ingredient. Make sure to use whole rolled oats, not quick or porridge oats.
This recipe will make around 10-12 biscuits, but I recommend doubling it. They genuinely last for months and freeze really really well.
- 1 cup rolled oats
- 1 cup plain flour
- 1 cup brown sugar
- 2/3 cup desiccated / shredded coconut
- 125 g butter
- 2 tbsp golden syrup
- 1/2 tsp bi carb soda
- 3 tbsp water
Preheat the oven to 160°C (if your oven is fan forced, drop it down to 150°C). Line two baking trays with baking paper.
Place the oats, brown sugar, plain flour and coconut in a bowl, stir to combine.
Melt the butter in a saucepan over low heat with the golden syrup and water. Then stir the bi carb soda. Pour this mixture over the dry ingredients, stir to combine making sure to mix out any lumps of brown sugar.
Roll the mixture into golf ball sized balls and place 5cm apart (they spread significantly!).
Bake in the oven for around 15 minutes or until golden and darkening at the edges. They will come out soft, but will harden once cool. Cool on a wire rack.