ANZAC Biscuits are crunchy cookies that usually consist of rolled oats, golden syrup and desiccated coconut. The biscuits were named after the Australian and New Zealand Army Corps. The hardy cookies were made by women during World War I and sent to the ANZACs serving overseas.
The ANZACs were WWI soldiers from the Australian and New Zealand Army Corps.
The crunchy ANZAC biscuit was made by women on the home front and sent across the sea to their soldiers. Originally named “Soliders’ Biscuits” and containing just flour, sugar, milk powder and water, these simple biscuits were made to endure the journey at sea. Now the biscuits are more of a treat with the addition of butter, golden syrup and desiccated coconut. ANZAC Day is a national holiday in Australia and New Zealand celebrated annually on April 25.
*In Australia and New Zealand cookies are called “biscuits”.
- 200 gm of butter, melted
- 225 gm of all-purpose flour
- 225 gm of sugar
- 225 gm unsweetened desiccated coconut
- 225 gm rolled oats
- 1 Tbsp of golden syrup
- 1 tsp of baking soda
- 1/4 tsp kosher salt
- Heat the oven to 350F (180C). Line a baking tray with baking paper. Set aside.
- In a saucepan, melt the butter over a medium heat. Add the golden syrup and baking soda to the butter and stir well. Remove from heat and set aside.
- Combine together the flour, oats, sugar, desiccated coconut and salt in a mixing bowl.
- Add the melted butter to the dry ingredients and stir with a wooden spoon to combine ingredients.
- Roll about 1 1/2 tablespoons of dough into small balls and flatten between the palms of your hands. Place dough on baking tray about 4 cm (1.5″) apart to allow room for spreading.
- Bake the biscuits for about 10-12 minutes or until golden brown. Remove the biscuits from the oven and let them sit on the baking tray for 5 minutes.
- Remove the biscuits from the tray and cool on a wire rack.