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.
- Large Mixing Bowl
- Medium Saucepan
- 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
- 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.