ANZAC day is one of the most important day in Australia. The nation is up bright and early (even before dawn) filling public parks, RSL clubs and main streets all to pay tribute to what our soldiers endured on the battlefield. ANZAC day marks the anniversary of the first major military action fought by Australian and New Zealand forces during the First World War.
So how does this all relate to biscuits? During the war wives and women's groups would bake biscuits and send them to their husbands on the battlefield. Biscuits were a tasty treat but had to be made from ingredients that didn't spoil easily, as there was no express post (or FedEx), so everything was sent by ship.
Fast forward to today and ANZAC biscuits are an Aussie icon. Great with a cuppa or as an afternoon treat for the family. They are also really easy to make - Learn how to make the world's best ANZAC biscuit recipe below:
- 1 cup (90g) rolled oats
- 1 cup (150g) plain (all-purpose) flour
- 1 cup (220g) firmly packed brown sugar
- 1/2 cup (40g) desiccated coconut
- 125 g (4 ounces) butter, chopped
- 2 tbsp golden syrup or treacle
- 1 1/2 tbsp water
- 1/2 tsp bicarbonate of soda (baking soda)
1. Preheat oven to 160°C. Grease oven trays; line with baking paper.
2. Combine oats, sifted flour, sugar and coconut in a large bowl. Place butter, syrup (spray the measuring spoon with cooking-oil so all the syrup comes away) and the water in a small saucepan; stir over low heat until smooth. Stir in soda, then stir into dry ingredients.
3. Roll level tablespoons of mixture into balls; place 5cm (2-inches) apart on trays, flatten slightly. Bake for 20 minutes or until golden; cool on trays.
Anzac biscuits must feel soft to touch, even when they're done; they will become firmer on cooling. If you like the biscuits soft, decrease the oven temperature and/or the baking time; experiment with a few biscuits until you achieve the texture you like best. Make a note on the recipe of the time and oven temperature that the biscuits were baked.
Recipe and image by