ANZAC Biscuits
Did you know the commonly held belief that ANZAC biscuits were thus named because they were shipped to the ANZAC soldiers during the war may be a myth?
In truth, these biscuits were more likely to be made at home to sell for fundraising or to serve at fetes and events held to raise money for the war effort. It is this link between the biscuits and the war that led to name them “Anzacs”.
As always: if any of these ingredients are flare foods for you, please omit them or replace them with an alternative item.
Ingredients
- 100 g unsalted butter
- 2 tablespoons golden syrup
- 1 teaspoon bicarbonate of soda
- 120 g plain flour
- 80 g porridge oats
- 100 g golden caster sugar
- 80 g desiccated coconut
- 1 teaspoon vanilla extract
- Zest from 1 orange (optional)
Prep Time
15 minutes
Baking Time
10 minutes
Serves
Makes 16
Method
- Preheat the oven to 180ºC and line 2 large trays with baking paper
- Melt the butter in a small pan over a low heat. Stir in the golden syrup being careful not to burn
- In a small bowl, combine the bicarbonate of soda with 3 tablespoons of boiling water. Stir into the butter mixture and remove from the heat
- Combine the flour, oats, sugar and coconut in a medium bowl. Make a well in the middle, then add the butter mixture, vanilla extract and orange zest if using. Mix until all ingredients are well combined
- Place heaped tablespoons of the mixture onto the baking trays, leaving approx. 3cm between each
- Bake for approximately 10 minutes, or until golden. Transfer to a wire cooling rack to cool completely