Anzac Biscuits

ABC NSW radio 1233 with Carol Duncan on Monday 26 April 2010

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.

Probably unlikely but should there be any leftover biscuits they can be coarsely crushed and used as a topping for crumbles and tarts, baked apples or over ice cream.

Like any famous recipe there are many variations, adding chopped nuts, dried fruit, choc pieces, drizzling with chocolate or even an Anzac slice (see below). But here is my favourite Anzac biscuit recipe….

Anzac Biscuit Recipe

Makes 36

Ingredients

1 cup rolled oats

1 cup plain flour

1 cup sugar

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.

Anzac Slice Recipe

Makes 24 pieces

Ingredients

1 1/4 cups plain flour

1 1/4 cups rolled oats

1 cup firmly packed brown sugar

1 cup shredded coconut

150g butter, chopped

2 tablespoons golden syrup

1/2 teaspoon bicarbonate of soda

2 tablespoons boiling water

Method

§ Preheat oven to 180°C/160°C fan-forced. Grease and line a 3cm-deep, 19cm x 29cm (base) slice pan with baking paper, allowing a 2cm overhang at long ends.

§ Combine flour, oats, sugar and coconut in a large bowl. Make a well in the centre.

§ Place butter and syrup in a saucepan over low heat. Cook, stirring occasionally, for 8 to 10 minutes or until smooth. Combine bicarbonate of soda and boiling water in a jug. Remove butter mixture from heat. Stir in bicarbonate of soda mixture. Add to flour mixture. Stir to combine.

§ Transfer to prepared pan. Using the back of a spoon, press mixture evenly into pan. Bake for 25 to 30 minutes or until golden. Cool in pan. Cut into squares. Serve.

Source – Super Food Ideas – April 2009, Page 72; Recipe by Claire Brookman

• Posted in: Recipes, Radio, Biscuits    Bookmark and Share

| | © 2021 Brigid Treloar