Anzac Biscuits

ABC NSW radio 1233 with Carol Duncan on April 24, 2007

(www.abc.net.au/newcastle and click on “the Day Shift”)

ANZAC BISCUITS

“Like any famous recipe there are many variations but this is our family favourite from a well used, tattered old cookbook with yellowing pages and splotches of heavens knows what splattered on some of the pages. I’ve never actually taken much notice of the book itself, but it turns out to be an old, pre Pamela Clark, hard back Women’s Weekly Biscuit cook book that cost all of $2.50! Remember those days?

During World War 1 these nutritious, long lasting biscuits, made with ingredients that wouldn’t spoil easily during the long sea voyage, were sent to our Australian soldiers overseas. Supposedly, the name was changed from Soldiers’ Biscuits to ANZAC Biscuits after the landing at Gallipoli. They were packed in used tins, such as Billy Tea tins, which kept them airtight.”

Anzac Biscuits

Makes 36

Ingredients

1 cup rolled oats

1 cup plain flour

1 cup sugar (raw, white or brown)

3/4 cup coconut

125g butter

1 tablespoon golden syrup

1 1/2 teaspoons bicarbonate of soda

2 tablespoons boiling water

Method

  • Combine rolled oats, flour, sugar and coconut in a large bowl.

  • Place butter and golden syrup in a small saucepan over a low heat until melted or microwave in a covered bowl on medium high, stirring occasionally.

  • Mix soda with boiling water.

  • Stir mixture into butter.

  • Pour butter mixture into dry ingredients and stir until well combined.

  • Place tablespoonfuls of mixture onto a lightly greased or baking paper lined oven tray and flatten gently with a fork. Allow room for biscuits spreading as they cook.

  • Cook in moderately slow oven, 170°C for 20 minutes.

  • Loosen biscuits from tray but leave to cool on tray.When completely cold store in an airtight container.

Notes:  Coconut can be reduced or omitted completely, but reduce the butter and sugar.

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