ANZAC Biscuits are a true Australian icon. Made for soldiers in the First World War, these biscuits (cookies) would remain edible even after a long trip. This is primarily due to their high sugar content, favourable fat ratio and the absence of eggs. They are also relatively healthy, given that they contain oats and coconut.
ANZAC Biscuits are still very popular today – not only for their cultural significance but for their delicious taste.
The Yacht and Boat Team love them because they good sailing snack, last for days, and are easy to make. I like to add some juicy sultanas to mine – kids like choc chips (of course).
Makes 12 biscuits
1 cup plain flour
1 cup rolled oats
1 cup desiccated coconut
1 cup brown sugar
1/2 cup butter
2 tbsp golden syrup
1 tsp bicarb soda
2 tbsp boiling water
1. Combine the flour (sifted), oats, coconut and sugar in a bowl. Add 1/2 cup sultanas or choc chips if you like but reduce the coconut to 3/4 cup.
2. Melt the butter and Golden Syrup (or honey) in a saucepan over a low heat.
3. Mix the bicarbonate of soda with the water and add to the butter and Golden Syrup.
4. Pour the liquids into the dry ingredients and mix well.
5. Spoon dollops of mixture, about half a tablespoon, onto a greased tray leaving as much space again between dollops to allow for spreading.
6. Bake at 180C for 12 mins (chewy) 15 mins (crunchy).
7. Cool on a wire rack and seal in airtight containers.
Recipe by – The Cabin Fever Cook™