Who doesn’t love the good old Anzac Biscuit! For those who don’t know, Anzac biscuits are named after the Australian and New Zealand Army Corps (ANZAC), and made and sent to the ANZAC soldiers during World War I. Apparently, the biscuits were sent by the wives to soldiers, as the ingredients gave the biscuits a good shelf life and travelled well. Here’s another fun fact: The term ANZAC is lawfully protected, but people can use the term ‘Anzac biscuits’, as long as they remain pretty much true to the original recipe and never called cookies when being sold or referred to!! (That’s kinda impressive!)**
So there you go, a bit of a history/legal lesson about these lovely bickies!
These are so easy and my favourite part is only having one bowl, and not having to get the mixer out! (as much as I love it is a pain to clean afterwards!!). I added a bit more dry ingredients to get the consistency right, and reduced the amount of sugar in my version, I think these are pretty sweet already and no one who tried them even noticed 🙂
Recipe Adapted from The Australian Women’s Weekly The Country Table and all my other Anzac biscuit recipes in my recipe books at home, it’s is fairly universal!!!1 cup rolled oats 1 cup plain flour + 1 tbsp 3/4 cup brown sugar 1/2 cup desiccated coconut + 1 tbsp 125g butter 2 tbsp golden syrup 1 tbsp water 1/2 tsp bicarbonate of soda
Preheat over to 160C.
Place oats, flour, coconut and sugar in a bowl and combine. Next, place the butter, golden syrup and water in a saucepan over low-medium heat and stir occassionally until melted and combined.
Add soda to the melted mixture and stir. Combine wet and dry ingredients in the bowl.
Roll tablespoons of dough into balls and slightly flatten. Bake for about 15-20 mins (15 if you want them a bit chewier!!). Leave on trays to cool, then eat!!!
Makes about 20 (but it just depends, I hate saying how many it makes, it never makes how many a recipe says!!!).
Eat, share and enjoy,