- Yield : 20 biscuits
- Prep Time : 15m
- Cook Time : 25m
- Ready In : 40m
The recipeAnzac biscuits have an interesting history. ANZAC stands for the Australian and New Zealand Army Corps and Anzac Day is an annual remembrance of the soldiers who landed at Gallipoli on 25 April 1915 during the First World War. The recipe was created by the women back home who baked them to send to the troops and the biscuits had to be able to survive up to two months on board ship.
- 85g porridge oats
- 150g plain white flour
- 100g sugar
- 50g dessicated coconut
- 110g unsalted butter
- 1 tbsp golden syrup or corn syrup
- ½ tsp bicarbonate of soda
- 1 tbsp boiling water
Heat the oven to 150°C/Gas Mark 2 and lightly grease a baking sheet.
Place the oats, flour, sugar and coconut in a large bowl.
Melt the butter and the golden syrup in a small saucepan over a low heat.
Place the bicarbonate of soda in a small bowl and add the boiling water. Add this soda solution to the melted butter and syrup and stir. The mixture should foam up.
Pour the foaming mixture into the bowl containing the oats, flour, sugar and coconut and mix well to a chunky dough.
Make tablespoon quantities of the mixture into balls and place them onto the baking sheet, leaving a bit of room in between each one to allow for expansion in the oven. Flatten each ball a little with the underside of a spoon.
Bake the biscuits for 20-25 minutes. They should be golden brown and slightly cracked on top.