Anzac Biscuits
Makes: About 30 biscuits
An iconic Kiwi & Australian recipe, of which there are many versions.
The origins of the Anzac biscuit date back to World War I. Communities at home baked and sold biscuits and cakes in fundraising efforts for frontline troops. Contrary to popular belief, the cookies themselves weren’t actually sent overseas.
Whenever I bake them I think of my grandad who fought at Gallipoli. Now, I often think of them as my remembrance or gratefulness cookie.
This recipe is both easy and produces a reliably crunchy biscuit. Once baked the cookies keep well in an airtight tin.
Ingredients
1 cup flour
1 cup rolled oats
1 cup sugar
2/3 cup desiccated coconut
3 tablespoons golden syrup
125 grams butter
2 tablespoons boiling water
1 teaspoon baking soda
Method
Preheat oven to 160’C (regular setting-not fan bake)
Line 2 baking trays with baking paper
In a large bowl combine the flour, oats, sugar and coconut
Heat the golden syrup, butter and boiling water together until the butter dissolves
Add the baking soda and gently stir-the mixture will fluff up
Add the liquid mixture to the dry ingredients and mix well to combine
Roll the mixture into small balls, a little smaller than a golf ball
Place on baking trays, leaving room between the balls so they can spread as they cook
Lightly flatten balls with damp fingers
Bake 25-30 minutes until golden brown
Remove from the oven and cool on baking trays-the cookies will harden as they cool
Store in an airtight container or can be frozen for later use
To Serve
Great by themselves, dipped in chocolate or as the base of an ice-cream sandwich!
