I may be biased, being a true-blue Aussie and all, but Anzac Biscuits are hands down my favourite biscuit. Especially chewy ones. And not store bought ones (unless they’ve been baked from Coles bakery) they’re usually hard and probably been sitting on the shelf for weeks. You simply can’t go passed a homemade Anzac Biscuit, there is something nostalgic about taking a bite and the delicious smell pluming through the house. They are moreish and before you knew it, you’ve eaten a dozen (be honest now). Besides being ridiculously easy to make, they are extremely versatile. You can serve them with ice cream and use them for the base of a cheesecake.
The history behind ANZAC biscuits is easily understandable. They came around the first world war and they were usually sent to the soldiers by their wives and mothers. Because they do not contain milk or eggs, the ingredients within ANZAC allows them not to spoil and were able to travel long distances and keep in a tin for a good while. Hence the name ANZAC biscuits, for its popularity feeding the men during war time. And I love the significance associated with my beloved bekkie.
Here’s a recipe for you to make at home. Please take a photo of your efforts, post on social media and tag us or use #welovekb so we can see your delicious achievements!
- 150g (1 cup) plain flour
- 90g (1 cup) rolled oats(see Notes)
- 85g (1 cup) desiccated coconut
- 100g (1/2 cup, firmly packed) brown sugar
- 55g (1/4 cup) caster sugar
- 125g butter
- 2 tablespoons golden syrup
- 2 tablespoons water
- 1/2 teaspoon bicarbonate of soda
- Step 1
Preheat oven to 160°C. Line 2 baking trays with non-stick baking paper.
- Step 2
Combine flour, oats, coconut and combined sugar in a large bowl.
- Step 3
Stir the butter, golden syrup and water in a small saucepan over medium heat until the butter melts and the mixture is smooth. Stir in the bicarbonate of soda. Add to the oat mixture and stir until well combined.
- Step 4
Roll level tablespoonfuls of the oat mixture into balls and place, about 5cm apart, on the prepared trays. Flatten until about 1cm thick. Bake, swapping trays halfway through cooking, for 15 minutes or until light golden. Set aside for 10 minutes to cool slightly before transferring to wire racks to cool completely.
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