Thank you to Sheryl Knowles for posting a recipe for Anzac Biscuits on the “1940s Experiment Facebook Page” …
Anzac biscuits are a sweet biscuit popular with the Australia New Zealand Army Corps during WWI and 2 and remain popular today in both countries. It was said wives and girlfriends sent these cookies to their husbands and lovers because the ingredients didn’t spoil and therefore would still be edible when received.
These were DELICIOUS! Once again I couldn’t stop at one or two, I ate 5 and simply ate those with a cup of tea and a piece of fruit for my tea.
These are so easy to make!
Anzac Biscuits
- 1 cup/150 g of plain flour (I used wholewheat/meal)
- 1 cup/220 g of sugar
- 1 cup/90 g of desiccated coconut
- 1 cup/100 g of rolled oats
- 125 g of butter/margarine
- 1 tablespoon (2 tablespoons in North America) of golden syrup or treacle
- 2 tablespoons of boiling water
- 1 teaspoon of bicarbonate of soda
Method
- Mix the flour, sugar, oats and coconut together
- Mix the syrup/treacle and butter together and warm gently until thoroughly mixed.
- Mix the boiling water and bicarbonate of soda together and add to the syrup/butter mixture and mix in well
- Add the wet mix into the dry mix and bind together
- Drop teaspoons of the mixture onto a lightly greased tray or parchment paper and cook for 10 minutes at 180C until golden brown all over
- Remove and leave to cool for 10 minutes before placing on a wire rack to finish cooling
ooh yes they are tasty! and yes one is never enough lol
Pingback: anzac biscuits « the granola diaries
I love ANZAC biscuits! I still make them, not as often as I should but always make a batch around ANZAC day, even though they are commercially available now days, nothing beats a home made ANZAC biscuit!
These are amazing. I’ve just made them and had one and they’re so lovely!
Pingback: anzac biscuits | the granola diaries
Just made these. I cut the sugar in half, used one tablespoon of molasses and one of golden syrup instead of the golden syrup and they turned out great.
I’m Australian. Anzac biscuits are teeth chippingly hard and not that tasty either- not a fan.
You must be making them wrong! I find it depends on the recipe, when I find one that yields delicious, chewy ANZAC biscuits I don’t let it go! 🙂
I’m Australian too 🙂 And something tells me you haven’t eaten home made, at least not made properly. Those available in our supermarkets are just biscuits, yes very hard and horrid.
what do I do with the oats – the recipe method does not include them. Are they rolled in the oats before putting on the trays?
how does 1 cup vary so much in weight when compared with Imperial measurements?
Sorry… have amended, just mix them in with the other dry ingredients. This particular recipe is done in cups so just use a cup measurement and that will be in ratio with the other ingredients… the reason the weights vary so much is simply just the weight of what is being measured ie oats are lighter than sugar. xxx
Thanks, Carolyn, advice much appreciated. Will let you know how I get on.
I’m an American trying the recipe, managed to get the golden syrup from King Arthur flour, but I’ve seen it cheaper since then on Cost Plus, and some other sites.
The main point? These are SO good. They got out of the oven and between three people, we managed to eat seven of them in about an hour, haha.
I DID have some trouble with the liquid. I needed a bit more water when I was mixing everything together. I probably had to add about three tablespoons more, but I did it one by one, so it COULD have been me/the environment I made them in.
I’m Australian. Making these in primary school was always the best thing ever. We didn’t have to do work and we got food.