Is there anything more Australian than a cup of tea and a home baked ANZAC biccie?
Sent by wives to soldiers abroad because they’d last the distance and not spoil easily, these oaty biscuits were a little taste of home. Today, they’re found waning on the supermarket shelves, playing second fiddle to the Tims and the Tams of the world, sitting somewhere between your Milk Arrowroot and your Iced VoVo, being subjected to the cruel opinions of those who favour a more fanciful biscuit.
PAH.
But it is their time to shine. And this ANZAC day, you are going make your own.
You won’t find a more Australian biscuit. It should be a rite of passage to learn how to make these globules of goodness.
I’m not a professional baker by any stretch but I’ve baked hundreds upon hundreds of these and won the Blue Ribbon at the Royal Adelaide Show with this recipe and I reckon I’ve finally come upon best ANZAC recipe that ever existed.
It’s a brilliant biscuit for those new to baking, and it’s a staple of those who have been baking forever. So fire up your oven, and let’s do this.
BUT FIRST, a few things if I may. There are a couple of rules for an ANZAC biscuit.
NUMBER ONE: Don’t. Deviate. From. The. Recipe.
Fancy adding a bit of citrus rind? Sure thing there, you Maggie Beer forager, no one’s stopping you. Just don’t call it an ANZAC.
Thinking about using Maple Syrup instead of Golden Syrup? Perhaps adding a pinch of almond meal or a few choc-chips? Go your hardest in your Martha Stewart apron. Just don’t call it an ANZAC.
Because I believe this recipe should be strictly adhered to. Golden syrup, oats, butter, bicarb, dessicated coconut, sugar, flour. That. Is. All.
More secrets to the best biscuits from Mons. Post continues after audio.
NUMBER TWO: It’s called a Biscuit. It’s not a Cookie.
Image via instagram @moniquebowley.
Cool? Cool.
You know the best thing about ANZACS too, is that they are easy peasy. There are no fancy ingredients. No methods that will leave you scratching your head. Got a bowl and a wooden spoon? It’s just melt, mix and bake.
Perfect for beginners, perfect for first-time bakers and they stay good for AGES, so make a huge batch and keep them in a tin for neighbours or friends that drop in. LOL JKS. As if they will last that long.
HERE YOU GO:
Anzac Biscuits
1 cup rolled oats
1 cup raw sugar
¾ cup dessicated coconut
1 cup plain flour, sifted
125 g butter, melted
2 tablespoons Golden Syrup
½ tsp bicarb soda
4 tablespoons boiling water
Method
Preheat the oven to 180 degrees, no fan. (If your oven is fan forced, drop it down to 160 degrees)
Line a baking tray with baking paper.
Place the oats, coconut, flour and sugar in a bowl, stir with a wooden spoon to combine. Melt the butter and golden syrup in a saucepan over low heat. In a separate bowl, combine the bicarb and boiling water, then add this to the butter/syrup mixture. It will probably foam up and increase in size. That’s good. Pour this foaming mess into your dry mix and stir.
Once it’s all combined, roll into golfball sized balls, or, using a spoon, drop mixture onto trays, spacing them about 6cm apart.
Bake for 15-18 minutes or until golden brown. Sometimes if your oven is a bit shit, like mine, you need to rotate the trays by 180 degrees halfway through baking so you get an even bake.
Cool on trays, or transfer to wire racks. Store in an old biscuit tin that you found in an op shop, or swiped from your grandma. They’ll last months. Try not to scoff them all within the day.
A few extra secret tips to ensure a perfect ANZAC biscuit:
Top Comments
This is exactly the recipe from my grandmother's Presbyterian Ladies Cookbook .
Not too runny at all...I added extra water! Thanks for the awesome recipe, Monz! (A special thanks from my husband who is devouring them!)