Anzac Biscuits

Anzac Biscuits

On the Soft Side

Anzac Day is around the corner and for those of my followers who are not from Australia it is the day that we commemorate the valour soldiers in all wars. It originated to commemorate those who fought in World War I but after a century with multiple conflicts all wars are commemorated. Anzac Biscuits were originally baked and sent to Australian and New Zealand troops during WWI. They were made to withstand weeks of postage and I am sure they would have been warmly received. My Dad is a World War II veteran. Dad is now 95 (!) I am making these this Sunday in his honour. He does enjoy them!

These Anzac Biscuits are laden with sweet things – so if that turns you off stop here! If however you love a sweet biscuit with a cup of tea or coffee then these are for you. If you are Australian I don’t have to explain this but there is a serious amount of sugar in this baked treat so if you are shy, have just one! It is probably why Anzac Biscuits withstood postage for weeks on end to be nourishment and comfort to the troops overseas.

And my Anzac Biscuits are chewy and flat. This is the way I like them rather than crumbly. It is just my preference. I have tried many versions of Anzac Biscuits and I came up with this recipe to suit my taste. I love that there are oats and coconut in the biscuits. Both ingredients give the trademark texture that we love.

These morsels are lovely any time of year but I love them especially to celebrate Anzac Day and to give to my family to enjoy. How will you celebrate Anzac Day this year? I hope you enjoy my Anzac Biscuits.

Chewy, super sweet and just lovely with a cup of tea.

Anzac Biscuits

Soft, chewy, sweet but full of goodness and love.

Course Baked Treat
Cuisine Australian
Keyword Anzac Biscuits
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 24
Author Jane Georgiades

Ingredients

  • 1 cup plain flour
  • 1 1/2 cups rolled oats
  • 1 cup desiccated coconut
  • 1/2 cup soft brown sugar
  • 3/4 cup golden syrup
  • 125 g butter
  • 2 tbsp boiling water
  • 1/2 tsp bicarbonate of soda

Instructions

  1. Mix dry ingredients in a large bowl.

  2. Heat butter and golden syrup in a small saucepan over a low heat until melted. Combine bi carb soda and boiling water then add to butter and sugar mixture. It will foam. Take off heat and add to dry ingredients. Fold until combined

  3. Drop tablespoonfuls on a lined baking sheet and flatten slightly. Leave space between them as they will spread.

  4. Bake at 160°C for 10 minutes or until golden. Allow to cool on trays for 5 - 10 minutes then move to a rack. Enjoy!

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