ANZAC Biscuits Recipe – Australian Food And Recipes is a simple biscuit recipe that is made with rolled oats, golden syrup and cocoa. They are great for dunking into a hot cup of tea or coffee and also make a great snack for children. ANZAC Biscuits Recipe
An Aussie favourite, ANZAC biscuits (cookies) are easy to make and very economical.
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The origin of the biscuit is unclear and there are many theories such as the story that around 1915 during World War I, wives, girlfriends, mothers and children would bake the biscuits and send them in food parcels to the Australian troops overseas.
At first the biscuits were called the Soldiers’ Biscuits. After the now famous landing on Gallipoli, people started calling them ANZAC biscuits for those brave fighting men, the ANZACS (Australia and New Zealand Army Corps).
The families also wanted to send something nutritious, and so the ANZAC biscuit was born.
A lot of thought went into creating the ANZAC biscuit. Packages weren’t refrigerated during the voyage across the ocean so any food sent needed to remain edible for long periods of time.
Eggs were scare in wartime so the recipe used golden syrup or treacle instead of eggs to bind the biscuit together. To keep the ANZAC biscuits crisp, people packed them in used Billy Tea tins or whatever airtight tins they had.
Today Australians everywhere still enjoy the ANZAC biscuits. They’re easy to make or you can buy them in our grocery stores. You’ll also find ANZAC biscuits used by Australian veteran organisations to raise funds for the care and welfare of aged war veterans.
There are many versions of the biscuits. We like this one.
|grams (½ cup)
|golden syrup (corn or cane syrup)
|carbonate of soda (baking soda)
|flour, plain (flour, all-purpose)
|sugar, caster (sugar, granulated)
|Preheat oven to 160°C (325° F)
|Combine butter and golden syrup in a saucepan and stir over a low heat until butter melts.
|Dissolve the carbonate of soda into the boiling water and add to the butter mixture.
|Sift the flour and add the sugar, coconut, and rolled oats.
|Stir the butter mixture into the dry ingredients until it forms a stiff dough.
|Drop small lumps of dough onto a lightly greased baking pan. Press down on each with a fork. Make sure you leave room between the biscuits for them to expand.
|Bake until golden brown, about 18 – 20 minutes.
Remove the pan from the oven and let the biscuits rest for a minute or two. Then carefully remove the biscuits to wire racks for cooling.
Store in an airtight container. Makes about 36 biscuits.
Note: There are no eggs in this recipe. This is because eggs were scarce during the war. So golden syrup (treacle) was used instead to hold all the ingredients together.
We hope you enjoy this recipe!