NEIL’S ANZAC BISCUITS
An old recipe revisited (and a few refinements* and additions along the way!)
Ingredients:
1 cup rolled oats
1 cup desiccated coconut
1 cup plain flour
1 cup sugar
½ teaspoon salt
125g butter
1 tablespoon golden syrup
1 teaspoon bicarbonate of soda
2 tablespoons boiling water
Method:
1. Preheat oven to 180 degrees. Grease two baking trays
- Place the oats, coconut, sifted flour, sugar and salt into a bowl. Mix well.
- Melt butter, add golden syrup, bicarbonate of soda and the boiling water.
- Stir well. Add the liquid ingredients to dry ingredients. Mix well.
- Place mixture in spoonsful onto the prepared trays and bake for approx.10-12 minutes.
- Remove from oven, golden-brown.
- Loosen biscuits on tray with a knife or spatula. Allow to cool on a tray.
Makes: About 40 biscuits
RECIPE NOTES
How to make Anzac biscuits: chewy, crunchy or crispy
Whether you prefer your Anzac biscuits soft and chewy, or are more inclined to a thin and crispy bikkie, the beauty of Anzac biscuits is that a slight variation to the sugar and flour means you can cater to everyone’s preferences.
Caster sugar gives the biscuits a lighter softer texture. Replacing the sugar with brown sugar results in a darker biscuit but also a firmer crunchy biscuit. Reducing the flour creates biscuits which spread further and thinner.
- Don’t hesitate to experiment! Check out the suggestions above and below and give ‘em a try!
• Try a light spread of your favourite Jam on them
• A small ‘dollop’ of condensed milk is also very tasty.
• Teaspoonful of instant coffee put into the mix can give a nice taste – but don’t put in too much or you’ll spoil them!
Light and chewy: follow the recipe above with no variations.
Dark and crunchy: change the caster sugar to 155g (¾ cup) brown sugar.
Thin and crispy: Change the caster sugar to 200g (1 cup) brown sugar and reduce the flour to 150g (1 cup). Bake for 10-12 minutes.
How to bake perfect Anzac biscuits
For picture-perfect Anzac biscuits, cook one tray at a time. You can cook multiple trays at once, but depending on how well your oven circulates the heat you can end up with more uneven colouring and textures when baked with a mix of soft and crispy.
Which oats are best for Anzac biscuits?
It’s best to use whole rolled oats when making Anzac biscuits. Instant or minute oats won’t work as your biscuits will spread too far and end up like pancakes.
What’s an easy way to make Anzac biscuits?
While Anzac biscuits are relatively straightforward to make, it’s best to use the butter warm and soft and as you mix in the dry ingredients. Adding the butter while it’s warm makes it easier to mix and roll the mixture.
Do Anzac biscuits store well?
Anzac biscuits are made of ingredients that don’t ruin easily so are the perfect tea-time treat to have on hand. These Anzac biscuits will keep in an airtight container for up to 2 weeks.
What’s the history behind Anzac biscuits?
It’s not certain whether the Anzac biscuits we know and love were first sent to the soldiers at Gallipoli, or to another battlefield of the Great War. Some historians suggest the Anzac biscuit recipe we know and love evolved from the original wartime ration ‘tile’ biscuit given to soldiers, which travelled well but could only be eaten by dunking in tea or grating to make a porridge.
Authorities in Australia asked for cakes and biscuits to be made that could survive the long journey at sea sealed in a tin, so the story goes. This meant no eggs could be used to bind the other ingredients, which in turn inspired the addition of golden syrup and the Anzac biscuit’s characteristic sweetness.
Submitted by Neil Flower
(with many thanks, Ed)