I make Anzac Biscuits every year on Anzac Day (26th April – Last Tuesday!) and so I thought I’d share my recipe. Anzac Day is celebrated by Australians and New Zealanders in order to remember those who died in service. These biscuits have an interesting (and also heavily contested) history. It is thought that they were the biscuit of choice to send in care packages to soldiers during WW2 due to their long shelf life.
They are lovely sweet biscuit (egg free!) made from oats and golden syrup. Perfect for a snack or dunking into your cup of tea. I hope you enjoy these as much as I do!
Ingredients
1 Cup Self Raising Flour
2/3 Cup sugar
1 Cup rolled oats
1 Cup desiccated coconut
125g butter
1/4 Cup golden syrup
Method:
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Preheat oven to 180oC. Line your baking tray with baking paper
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Sift flour and sugar into a large mixing bowl, then add oats and coconut.
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Combine butter and syrup in a small pan and stir over a low heat until the butter has melted.
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Add butter mixture to dry ingredients and mix in until combined.
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Drop spoonfuls (I used a teaspoon to measure out but use what you like!) of the mixture onto the tray. Make sure the is room for the cookies to spread out.
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Bake for 15 minutes or until golden.
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Remove from oven and transfer to cooling rack.
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Enjoy! They’re especially good dunked in a cup of tea
Hints:
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Honey or maple syrup can replace the golden syrup
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Instant oats are suitable for this recipe
Let me know what you think
or even tell me about your own Anzac Biscuit recipe!
That Daring Darling 