Last week we celebrated Anzac Day and Sarah baked a big batch of Anzac Biscuits. Anzac biscuits were originally baked to send to our soldiers in World War One. They had to pack well and keep during the long voyage to the front line so were made without eggs and butter. They were packed in tins or billy tins to keep them airtight. Anzac biscuits are still a popular biscuit, made with rolled oats and golden syrup. We enjoy them throughout the year. Our version does include some butter.
We generally make them for Anzac Day and they always make me think of the mothers and wives back home, baking the biscuits to send in care packages to their loved ones in Europe. When we lived in the US and I couldn’t find golden syrup, I made them with maple syrup. They were still good but not quite the same as the traditional recipe.
Our tin of Anzac biscuits are nearly gone. They are great to pack in lunch boxes and also freeze well.
- 1 cup rolled oats
- ¾ cup dessicated coconut
- 1 cup plain flour
- 11/2 teaspoons bicarbonate of soda (baking soda)
- 2 tablespoons boiling water
- 1 cup sugar
- 125 (4 oz) butter
- 1 tablespoon golden syrup.
- In a large bowl, combine oats, flour, sugar, and coconut.
- In a small saucepan, combine butter and golden syrup. Stir over gentle heat until melted.
- Mix soda with boiling water. Add to melted melted mixture. Stir into dry ingredients.
- Spoon spoonfuls of mixture onto baking trays lined with baking paper. Allow room for spreading.
- Bake on 130 degrees C (265 deg F) for 15-20 minutes.
Source of Recipe: Women’s Weekly Original Cookbook, Ellen Sinclair, published in 1970.