Recipe – ANZAC Biscuits

Today is ANZAC Day, a day of remembrance in Australia and New Zealand for all of their countrymen and women who have served in war and in peacekeeping missions worldwide. April 25th, 1915 was the day the ANZAC (Australia and New Zealand Army Corps) troops landed on Gallipoli Beach in Turkey, under orders to capture the peninsula for the Allied troops. The ANZAC soldiers met with heavy resistance, and wave after wave of soldiers died on the beach. It’s a solemn day in Australia, remembering all those who served their country and died.

As a tradition, many Aussies bake ANZAC biscuits (and no, that doesn’t mean fluffy, buttery Southern biscuits, for all my US readers!). These biscuits were sent in care packages to World War One soldiers, since they’re made without eggs and keep without spoiling.

This year, I made my own ANZAC biscuits, which is a rare feat for me, since any kind of baking is not my forte. I was so happy with how they came out, but even if they were a complete disaster, it would have been worth it for how DELICIOUS they made my apartment smell! Enjoy.

ANZAC Biscuits Recipe - An Australian Tradition

ANZAC Biscuits

Ingredients:

1 cup all-purpose flour

1 cup rolled oats

1 cup sugar

1 cup unsweetened flaked coconut

1 stick butter

2 tablespoons Golden Syrup (if your supermarket has a British section, you may find it there, otherwise you can buy it on Amazon)

1 teaspoon baking soda

2 tablespoons boiling water

Instructions:

Pre-heat oven to 350 degrees. Put the kettle on to boil for your 2 tablespoons of boiling water. Line a cookie tray with parchment paper.

In a large bowl, combine the flour, oats, sugar and coconut.

In a small saucepan, melt the butter, stirring in the golden syrup.

Add the baking soda to the boiling water to combine, then add that to the butter and stir well.

Pour the butter mixture into your dry ingredients and stir to combine. It’s okay if the mixture is crumbly.

Drop tablespoons of the mixture onto the cookie sheet, forming it into a flat shape. Space them about 2 inches apart. Bake for 15 minutes (if you want your biscuits on the chewy side) or 18 – 20 minutes (if you want them crunchy). Aussies are split 50/50 as to which way is best – try a batch of both and tell me which way you like them best!

ANZAC Biscuits Recipe - An Australian Tradition

Comments

  1. Oooh..I would probably try chewy first.
    Oh man – rolled oats, coconut, butter – where could this go wrong? What on earth is golden syrup? Off to Google! Looks like honey.
    Tamara recently posted…Stressing Less? While Doing More!My Profile

  2. I’m with Tamara. Oats, coconut, and butter? Yum! And is it acceptable to eat Golden Syrup right out of the can?
    Nicole @ Work in Sweats Mama recently posted…On the CuspMy Profile

    • Carly Pizzani says:

      Ha ha – it’s SO sweet, I’m not sure you can handle it! (was that a dare?)

  3. These biscuits sound so tasty and easy to make and I am pretty sure that the family will love them too. Can I ask, is flaked coconut the same as dessicated coconut?
    Debbie recently posted…Has My Love Of Chocolate Been Forever Damaged?My Profile

    • Carly Pizzani says:

      Yes! It’s flaked coconut! This is the problem with interpreting an Australian recipe for American measurements – I forget that some of the terms are different too. 😉

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