| Difficulty: | |
| Prep time: | 20 min |
| Cook time: | 20 min |
| Total time: | 40 min |
Anzac biscuits are sweet biscuit made with very basic every day ingredients, that have long been associated with the Australian and New Zealand Army Corps (ANZAC) established in World War I.
Did You Know?
The biscuits were sent by wives and women's groups to soldiers abroad because the ingredients do not spoil easily and the biscuits kept well during naval transportation. Today, Anzac biscuits are manufactured commercially for retail sale.
Biscuits issued to soldiers by the Army, referred to as "Anzac tiles" or "Anzac wafers", differ from the popular Anzac biscuit. Anzac tiles and wafers were hard tack, a bread substitute, which had a long shelf life and were very hard.
Source: Wikipedia
150g (1 cup) Plain Flour or Gluten Free Health Flour
1 Cup of Rolled Oats or Uncontaminated Oats
1 Cup Desiccated Coconut
1/2 Cup Firmly Packed Brown Sugar
1/4 cup Caster Sugar
125g Butter (unsalted if preferred)
2 tbs golden syrup
1/2 tsp bicarb soda
2 tbs water
Preheat oven to 160 degrees
Line two baking trays with baking paper.
Sift flour into large bowl and stir in oats, coconut and brown sugar
Put the butter, golden syrup and 2 tbs of water in a small saucepan
Stir over a medium heat until melted
Stir in bicarb soda
Pour the butter mixture into the flour mixture and stir until combined
Roll level tablespoons of mixture into balls. Place on trays about 5cm apart
Press slightly with a fork to flatten
10. Bake for 10 mins or until golden brown.
Set aside on trays for 5 minutes, then transfer to a cooling rack so they cool completely
Soft and chewy: Omit the brown sugar and increase the caster sugar to 155g (3/4 cup).
Dark and crunchy: Omit caster sugar. Increase the brown sugar to 155g (3/4 cup, firmly packed). Bake for 18 minutes.
Thin and crispy: Omit the caster sugar. Increase the brown sugar to 200g (1 cup). Reduce the flour to 115g (3/4 cup).
