These biscuits are popular in New Zealand and Australia. They’ve long been associated with the Australian and New Zealand Army Corps (ANZAC), established during WW1. The biscuits were sent to soldiers by their wives, as they had a long shelf life. However, Anzac biscuits today are completely different, they’re not hard whatsoever (if you make them successfully!). They’re a beautifully golden biscuit, almost like a flapjack but not as thick and much easier to eat!
- 150g plain flour
- 90g rolled oats
- 90g desiccated coconut
- 160g brown sugar
- 125g slightly salted butter
- 2.5 tbsp golden syrup
- 1 tsp bicarbonate of soda
- 2 tbsp water
You also need..
- 1 baking tray, greased (I used Stork for Cakes) and lined with baking paper
- Preheat oven to 160C/140 fan.
- Combine oats, sugar and coconut in a large mixing bowl.
- Sift in the flour and mix.
- Place butter, syrup and 2 tbsp cold water in a saucepan over a medium heat.
- Stir until the butter has melted.
- Stir in bicarbonate of soda to the butter mixture. It will froth up, keep stirring until all dissolved.
- Stir butter mixture into oat mixture. Make sure you scrape the sides and bottom of the bowl and mix thoroughly.
- Place the mixture on a baking tray and flatten it out until it is just over 1cm thick.
- Bake for 15-20 minutes or until golden brown.
- Remove from oven (it will still be pretty soft) and leave to cool.
- Cut into 20 equal squares & enjoy!