Holidays & Special Occasions
ANZAC Biscuits (ANZAC Day)
Ingredients
- - Rolled oats - 100 g (1 cup)
- - Plain flour - 100 g (3/4 cup)
- - Desiccated coconut - 85 g (1 cup)
- - Caster sugar (superfine sugar) - 100 g (1/2 cup)
- - Butter - 125 g (1/2 cup + 1 tbsp)
- - Golden syrup - 2 tbsp
- - Bicarbonate of soda (baking soda) - 1/2 tsp
- - Boiling water - 2 tbsp
Method
- Preheat the oven to 160°C (320°F) and line a baking tray with baking paper.
- In a large bowl, combine rolled oats, plain flour, desiccated coconut, and caster sugar.
- In a small saucepan, melt the butter and golden syrup together over low heat.
- Mix the bicarbonate of soda with boiling water, then stir into the melted butter mixture — it will foam slightly.
- Pour the butter mixture into the dry ingredients and stir until well combined.
- Roll tablespoons of the mixture into balls and place on the prepared tray, flattening slightly and leaving room to spread.
- Bake for 12-15 minutes until golden brown.
- Cool on the tray for 5 minutes before transferring to a wire rack to cool completely and crisp up.
Introduction: ANZAC biscuits hold deep historical and emotional significance in Australia, believed to have been made and sent by wives and mothers to soldiers of the Australian and New Zealand Army Corps (ANZAC) during World War I.
Cultural Background: ANZAC biscuits hold deep historical and emotional significance in Australia, believed to have been made and sent by wives and mothers to soldiers of the Australian and New Zealand Army Corps (ANZAC) during World War I. Made without eggs (which didn’t survive the long journey overseas) using rolled oats, golden syrup and coconut, they remain a treasured tradition baked especially around ANZAC Day on April 25th.
Tips: For chewier biscuits, bake for the shorter end of the time; for crunchier biscuits, bake a few minutes longer. Let the biscuits cool on the tray briefly, as they firm up significantly as they cool.
Variations: Dip half of each cooled biscuit in melted dark chocolate for a modern twist. Add a small pinch of ground ginger for extra warmth of flavour.
Storage: Store in an airtight container at room temperature for up to 2 weeks.
Reheating: Not applicable — served at room temperature.
Nutrition: Calories: 150 kcal | Protein: 2 g | Carbs: 18 g | Fat: 8 g | Sodium: 60 mg
FAQs:
Q: Why don’t ANZAC biscuits contain eggs?
A: Historically, eggs would not survive the long sea voyage to soldiers overseas, so recipes were adapted to be egg-free using golden syrup as a binder.
Q: Can I call any oat biscuit an “ANZAC biscuit” in Australia?
A: No — the name is protected, and commercial use requires the biscuit to closely follow the traditional recipe out of respect for its historical significance.