Anzac biscuits are dated back to World War 1 and were as hard as rocks. Before being named Anzac biscuits, they were called soldiers biscuits. They were adapted by wives and mothers back home in an attempt to give them more nutrients using the oats. The sugar, flour, golden syrup, butter and bi-carb soda were added because they would be able to withstand the long journey via ship to reach the troops. Some soldiers used to grind them up and eat them like a sort of porridge.
This is a traditional recipe that i have been making for years and it has never fail on me. They have a wonderful taste and last a long time (if you hide them!)
- 1 cup rolled oats
- 1 cup plain flour
- 1 cup brown sugar
- 1/2 cup coconut
- 1/4 cup butter
- 2 tbsp golden syrup (i always add more)
- 1 tbps water
- 1/2 tsp bi-carb soda
- Combine oats, flour, sugar and coconut in a large bowl and set aside.
- Combine butter, golden syrup and water in a small saucepan and stir over medium heat until melted.
- Stir in soda. (mixture will foam)
- Stir mixture into dry ingredients
- Create small balls of mixture and place on lined baking trays 5cm apart
- Bake in mod/slow oven 15-20 mins.
* I always need extra wet mixture and always add extra golden syrup!
* Biscuits will be soft when taking them out of the oven. Don't over cook them, they will harden as they cool.
*This mixture will produce chewy biscuits (yum) unless overcooked.