Anzac Biscuits Recipe
Traditional Australian Food

Anzac biscuits are Australia's national biscuit. The anzac biscuits recipe has been handed down through the generations and has remained virtually unchanged since its inception.

Anzac biscuits represent traditional Australian food and, in the time-honored tradition, are baked every year around the time of Anzac Day, a day to pause and remember those who gave their lives in service to their country.

History of Anzac Biscuits

The anzac biscuits recipe originated from the early Scottish oat cakes which were brought to Australia by the early settlers.

During the First World War the families of the men serving overseas used to send parcels of food to their men. They needed a biscuit that would survive the long journey to the war front, as well as being nutritional. The journey took several months by sea.

They also needed a biscuit that did not require eggs, as eggs were very scarce at the time. So the Scottish oat cake was used as the basis for these biscuits.

At first the biscuits were named Soldier’s Biscuits. On 25 April 1915 the ANZACs (Australian and New Zealand Army Corps) landed at Gallipoli and so the name was changed to Anzac Biscuits.

Each year in Australia and New Zealand, Anzac Day is observed on 25 April to remember past lives lost in war and these biscuits are baked around the country.

Crispy Anzac Biscuits

The recipe for Anzac Biscuits doesn't vary much, the main ingredients have remained the same since the original recipe was created. However, you can make them crunchy or chewy, depending on how you prefer to eat them.

Ingredients

• 1 cup rolled oats
• 1 cup plain / all-purpose flour
• ½ cup desiccated (dry unsweetened shredded) coconut
• 1 cup brown sugar
• 125 g / 4 ½ oz unsalted butter, chopped
• 2 tablespoons golden syrup or treacle
• 1 tablespoon boiling water
• ½ teaspoon bicarbonate of soda / baking soda

Method

1. Preheat the oven to 170°C / 325°F and line two baking trays with baking paper.

2. Place the rolled oats, plain flour, desiccated coconut and sugar into a medium sized bowl and stir until all the ingredients are mixed together.

3. In a small saucepan combine the butter and golden syrup and place over a low heat. Gently melt the butter and golden syrup being careful not to burn.

4. In a small jug add the bicarbonate of soda/baking soda to the boiling water then immediately pour into the melted butter mixture.

5. Add this to the dry mixture gradually stirring until all the ingredients are combined.

6. Take tablespoons of the mixture, roll into balls and place on the prepared baking trays leaving plenty of room for the biscuits to spread.

7. Bake in the oven for 15 - 20 minutes or until golden brown.

8. Remove from the oven and transfer to wire racks to cool completely.

Chewy Anzac Biscuits

Ingredients

• ¾ cup rolled oats
• ½ cup self raising flour
• ½ cup desiccated (dry unsweetened shredded) coconut
• ½ cup caster / superfine sugar
• 75 g / 2 ½ oz unsalted butter, chopped
• 2 tablespoons golden syrup or treacle
• 1 tablespoon boiling water
• 1 teaspoon bicarbonate of soda / baking soda

Method

These are made the same way as the crispy anzac biscuits recipe, with the exception of the oven temperature.

Preheat the oven to 180°C / 350°F and bake for 18 - 20 minutes.

Cook’s Tips

• Anzac Biscuits will store in an airtight container for long periods of time. In fact they are unlikely to last that long and will be eaten first.

• Golden syrup is the key ingredient. It adds moisture to the dough and acts as a preservative.

• Using plain (all-purpose) flour and adding extra butter makes them crisp.

How do you like your Anzac Biscuits - Chewy or Crisp? Why not try both anzac biscuits recipes.

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