Buttery, caramel-y and crunchy at the hallmark traits of the beloved Anzac biscuit. “ANZAC” stands for Australian and New Zealand Army Corps, and these biscuits are emblematic of (arguably) Australia’s most important military undertaking.
It is said that the wives of soldiers came up with the original Anzac Biscuits using ingredients so the biscuits stayed fresh for the weeks it took to reach the soldiers overseas. Apparently when the biscuits arrived after such a long time in transit, they were rock hard. The Anzacs would grind them up to make porridge!
There’s nothing quite like a home-made Anzac biscuit, still warm from the oven and with a bit of chew. Oats, coconut, butter, a touch of golden syrup – this classic recipe does exactly what it says on the tin, and that’s exactly how we like it.
Want more ANZAC biscuit recipes?
Ingredients
Method
Preheat oven to 170°C. Grease 2-3 oven trays and line with baking paper. Combine dry ingredients in a bowl with ¼ tsp sea salt flakes. Add melted butter and golden syrup and stir to combine.
Roll golf-ball-sized rounds of dough into balls and place 5cm-6cm apart on trays, then flatten slightly. Scatter with moist coconut flakes and bake until golden (14-18 minutes). Cool briefly on trays and serve warm or allow to cool completely on trays before serving. Remaining biscuits will keep in an airtight container for 2 days.
Toasted rolled oats are available from select supermarkets and delicatessens. If unavailable, spread rolled oats on an oven tray and bake in a 200°C oven, stirring occasionally, until golden (5-10 minutes). Cool before using.
Notes
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