Anzac Biscuits I
ANZAC biscuits have long had an association with the Australia/New Zealand Army Corps (ANZAC) troops sent to Gallipoli during WWI. The biscuit appears to be a variant of the Scottish oat cake, said to be from the Scottish-influenced city of Dunedin. The recipe was created to ensure the biscuits would keep well during naval transportation to loved ones who were fighting abroad. The finished biscuits are quite chewy and crisp, and have a long shelf-life.
- Prep
- 15 min
- Cook
- 36 min
- Total
- 51 min
- Servings
- As written in source
- Difficulty
- Medium
Timings are approximate — worked out from the method, not measured in a test kitchen.
Ingredients
Quantities are retained as written by the source and do not scale automatically. Tap an ingredient to check it off as you go.
Cooking instructions
Procedure
Mix the flour, sugar, oats, and coconut in a bowl.
Procedure
Melt the syrup and butter in a saucepan. Add the baking soda and water to the syrup mix.
Procedure
Mix the wet and dry ingredients, adding water if necessary.
Procedure
Separate and roll the mixture into small balls, and flatten them on oven trays.
Procedure
Bake at 150°C (300°F) for about 20 minutes or until golden brown.
Notes, tips, and variations
Using brown sugar instead of white sugar gives more colour and flavour.
Notes, tips, and variations
You can replace coconut with more syrup and oats.
Notes, tips, and variations
Don't omit the baking soda and water. They give the biscuits crispness and colour.
Notes, tips, and variations
See https://www.awm.gov.au/articles/encyclopedia/anzac/biscuit/recipe for the official ANZAC recipe.
Photo: me (w:User:pfctdayelise) · CC BY-SA 2.5 · https://creativecommons.org/licenses/by-sa/2.5 · Photo source and licence
Wikibooks contributors · CC BY-SA 4.0 · https://creativecommons.org/licenses/by-sa/4.0/ · Adapted; quantities retained as written. · Original source
Read it through first
Skim all 9 steps before you start — it is the difference between cooking and firefighting.
Scale it
Use the quantities listed in the original recipe. Adjust them manually if making a different batch size.
Storage
Cool completely, then keep in an airtight container in the fridge for up to three days.
Reheating
Reheat gently with a splash of water in a covered pan, rather than blasting it, so nothing dries out.
Approximate values per serving. Worked out from the ingredient list — treat them as a guide, not a measurement.
Reviews
No reviews yet. If you cook this, come back and tell everyone how it went.
