The iconic Anzac biscuit. Named after the ANZAC’s in World War I, they’re a deliciously sweet biscuit, going perfectly with a hot cup of tea. Made from flour, rolled oats and golden syrup, there are many different versions of Anzac biscuits, although the ingredients generally remain the same. I prefer the thin Anzac biccies that still have a bit of a chewiness to them.
Some Anzac biscuits are really thick and can be rock hard. I was delighted to hear that they made Anzac biscuits at my daughters’ preschool last year. I quizzed my (then 5 year old) Charlotte on the ingredients and she remembered them well. My 3 year old Annabelle said “the biscuits hurt my teeth!”
I wonder how many teeth were broken when biting in to an Anzac biccie in the trenches. And despite the toothache, I’m sure there wouldn’t of been a better taste in the world. To chew on a biscuit made with so much love by the women on the home front and sent all the way across the globe, taking months to get to it’s grateful owner. Gosh, even thinking about it brings a tear to my eye.
And although Anzac Day looks a little different for us all this year, it’s still a special day for us to remember all of those that lost their lives fighting for their country. I’m going to enjoy an Anzac biccie with my girls, telling them stories about their Great Grandpa, Bull, who fought in World War II.
Aren’t we the lucky ones.
anzac biscuits (makes approximately 22 biscuits)
1 x cup of rolled oats
1 x cup of plain flour
1 x cup of desiccated coconut
1 x pinch of salt
125 grams of butter
1/4 cup of golden syrup
3/4 cup of raw sugar
1/2 teaspoon of bi-carb soda
1 tablespoon of tap water
- Preheat the oven to 180 degrees and line two large baking trays with baking paper.
- In a large mixing bowl, add the oats, flour, coconut, salt and mix. Set aside.
- In a medium saucepan, add the butter, golden syrup and sugar and heat over a medium heat until the butter has melted and the sugar has dissolved. Stir constantly and make sure you take it off the heat before it starts to boil.
- Let it cool for a couple of minutes, before vigorously stirring through the bi-carb soda and then add the small tablespoon of water. Stir well.
- Pour the wet mixture over the dry ingredients and mix with a wooden spoon.
- (The mixture will be quite wet so I pour a little bit of plain flour out on to a piece of baking paper to flour my hands before rolling the mixture in to balls.)
- Roll the biscuits in to small balls (about 1 teaspoon full of mixture) and place them on the baking tray, being careful to leave a good space between each ball as they will rapidly expand in the cooking process.
- With the back of a tablespoon, slightly press each biscuit down so that it’s flattened a little bit. (Dip the back of the spoon in the flour so that it doesn’t stick).
- Place the two baking trays in the oven for 6 minutes and then swap the trays around so that the one on the top is now on the bottom of the oven, which allows them to cook more evenly.
- Let them cook for another 5 minutes or so or until they are lightly browned. Be ever so careful not to burn them.
- Take the biscuits out of the oven and let them cool whilst still on the baking trays. (You will notice that they are still soft and airy when they come out of the oven but as they cool, they harden up).
- Once they are completely cooled dig in.
- The biscuits can be stored for a couple of days in an airtight container, that’s if they don’t all get eaten that is.
If you make these Anzac biscuits please leave your comments below, or post your pic on Insta, tagging @los_kitchen.