ANZAC Biscuits

Name: ANZAC Biscuits
Yield: 24 servings
Cuisine: Australian
Ingredients: Rolled oats, 1 cup (100g); Plain flour, 1 cup (150g); White sugar, 1 cup (220g); Desiccated coconut, 1 cup (85g); Unsalted butter, 125g; Golden syrup, 2 tablespoons; Boiling water, 2 tablespoons; Bicarbonate of soda, 1 teaspoon

About this dish

Australia's most historically significant food — golden oat biscuits made with rolled oats, golden syrup, butter, flour and sugar, said to have been sent by women to soldiers serving in World War One because they kept well on the long sea voyage. Named after the Australian and New Zealand Army Corps. Still made in homes across Australia and New Zealand for ANZAC Day on April 25th. Crispy at the edge, chewy in the centre.

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Ingredients

🌾Rolled oats, 1 cup (100g)

🌾Plain flour, 1 cup (150g)

🍬White sugar, 1 cup (220g)

🥥Desiccated coconut, 1 cup (85g)

🧈Unsalted butter, 125g

🍯Golden syrup, 2 tablespoons

🥛Boiling water, 2 tablespoons

🧪Bicarbonate of soda, 1 teaspoon

Method

Serves 24

Preheat your oven to 160°C fan-forced (180°C conventional) and line two large baking trays with baking paper. This lower temperature is the secret to getting chewy centres without burning the edges.

Combine the rolled oats, flour, sugar and desiccated coconut in a large mixing bowl and stir well to combine. Make a well in the centre and set aside.

Melt the butter and golden syrup together in a small saucepan over low heat, stirring until smooth. Remove from the heat.

Mix the boiling water and bicarbonate of soda together in a small cup — it will fizz up. Pour this into the butter and golden syrup mixture and stir to combine. This reaction is what gives the biscuits their lovely chewy texture.

Pour the wet mixture into the dry ingredients and stir until everything comes together into a slightly sticky dough. If it seems too dry, add a tiny splash more boiling water.

Roll heaped tablespoons of the mixture into balls and place them on the lined trays about 5cm apart. Gently flatten each ball with your fingers or the back of a spoon — they will spread during baking.

Bake for 12–15 minutes until deep golden brown. They will still feel soft when you take them out, but resist the urge to cook them longer — they firm up as they cool. Leave on the trays for 10 minutes before transferring to a wire rack.

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