For traditional Aussie tucker try our chewy ANZAC Biscuits recipe
ANZAC biscuits range from super-chewy to extra-crisp. They’re buttery, with golden syrup, coconut and oats – they’re totally delicious, and perfect to dunk into a cup of tea or coffee.
Each year on April 25 it’s Anzac Day in Australia and New Zealand a public holiday for national remembrance. ANZAC day includes traditions such as the Last Post, the laying of wreaths, and a reading of the ‘Ode of Remembrance’. Marches are held, including veterans from all past wars, members of the Defence Force, and other uniformed service groups. The day falls on the anniversary of the Australian and New Zealand Army Corps (ANZAC) landing at Gallipoli, in Turkey which caused a great loss of life. The day was originally observed to honour the soldiers who died in that conflict, but now commemorates and honours all Australian and New Zealand servicemen and women, past and present, who have served and died in all wars, conflicts and peacekeeping efforts.
Contrary to popular belief there were no ANZAC biscuits at Gallipoli. The standard Army biscuit at this time was a rock hard jaw breaker. The majority of rolled oats based biscuits were in fact sold and consumed at fetes, parades and other public events at home, to raise funds for the war effort.
The simple nature of these cookies makes them perfect for kids or for beginner bakers. All you really need is a mixing bowl, a spoon and baking paper and you’re less than 30 minutes away from ANZAC ‘biccie‘ heaven.
Ingredients for ANZAC Biscuits
1 cup rolled (porridge) oats
1 cup plain (all-purpose) flour
1 cup brown sugar
1/2 cup desiccated coconut
125g butter, chopped
2 tablespoons golden syrup (treacle)
2 tablespoons water
1/2 teaspoon bicarbonate of soda (baking soda)
Traditional ANZAC biscuit recipe
Preheat oven to 160°C. Line oven trays with baking paper as the mixture is quite sticky.
Combine oats, flour, sugar and coconut in a large bowl.
Place butter, syrup and the water in a small saucepan; stir over low heat until smooth. mind the butter does not get too hot or it will bubble up considerably. Stir in the baking soda once the butter has melted.
Make a well in the middle of the dry ingredients and pour in the butter and golden syrup mixture. Stir gently to incorporate the dry ingredients.
The dough will be very crumbly, scoop level tablespoons of mixture into balls, for best results use your hands; place 5cm apart on trays, flatten slightly.
Bake until golden brown and firm but not hard, about 15 minutes. Transfer to wire racks to cool.
ANZAC Biscuit Baking Tips
Anzac biscuits must feel soft to touch, even when they’re done; they will become firm and as they cool they become chewy. The less you bake them, the softer they turn out.
There are plenty of modern takes on the Anzac biscuit, you could experiment with adding dark chocolate, mixed peel, macadamias, apricots or even cranberry and white chocolate Anzac biscuits – yummy!