ANZAC Biscuits

ANZAC biscuits are steeped in history. First published in 1916, the recipe is said to have been created by wives and womens groups sending biscuits abroad to soldiers. Although it wasn’t until 1919 the traditional recipe with modern ingredients was published.

There’s much debate as to whether ANZAC biscuits should be chewy, crispy, thick or thin. Like the recipe itself, each family is likely to have their own tradition.

ANZAC Biscuit Recipe

This recipe has traditional ingredients. I like to vary my batches between thin and thick cookies. This batch was thick and chewy as we wanted a chunkier biscuit. Next time, I’ll make thin and crispy.

ANZAC biscuits

ANZAC Biscuits

There's much debate as to whether ANZAC biscuits should be chewy, crispy, thick or thin. Like the recipe itself, each family is likely to have their own tradition. This recipe uses traditional ingredients for a chewy or crispy bake.
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Cuisine Australian
Servings 26 biscuits

Equipment

  • Large Mixing Bowl
  • Medium Saucepan

Ingredients
  

  • 125 g Dairy-Free Butter
  • 2 tbsp Treacle or Golden Syrup
  • ½ tsp Bi-Carb of Soda
  • 2 tbsp Boiling Water
  • 90 g Rolled Oats
  • 150 g Plain Flour
  • 220 g Brown Sugar
  • 60 g Desiccated Coconut

Instructions
 

  • Pre-heat oven to 180°C, grease and line 2 baking trays.
  • Combine butter and treacle in a saucepan and stir over medium heat until smooth.
  • Combine bi-carb of soda with boiled water then add to saucepan, then add remaining ingredients.
  • Roll equal-sized tablespoons of biscuit dough and place on baking tray. Allow at least 5cm between each biscuit. Flatten slightly.
  • Bake until golden, approximately 10 – 12 minutes.

Notes

Biscuits can be stored in an airtight container for up to a week. 
The Modern Vegan Guide is your companion for how-to-vegan your food, home and lifestyle.
Keyword Bakery, Cookie, Quick & Easy, Vegan
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