Chewy golden oat-and-coconut biscuits sweetened with golden syrup, originally sent to soldiers because their egg-free recipe kept them fresh during long sea voyages.
Instructions
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1
Preheat oven to 160°C (320°F). Line two baking sheets with parchment paper.
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2
Mix oats, flour, coconut, and sugar in a large bowl.
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3
Melt butter and golden syrup together in a saucepan over low heat.
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4
Dissolve bicarbonate of soda in boiling water and stir into the butter mixture — it will foam.
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5
Pour wet ingredients into dry ingredients and stir until well combined.
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6
Roll tablespoons of mixture into balls, place on trays 5cm apart, flatten slightly. Bake 12-15 min until golden.
Did You Know?
It is illegal in Australia and New Zealand to use the word "ANZAC" in a product name without government approval — the biscuit recipe is protected by law.
The Story Behind ANZAC Biscuits
ANZAC biscuits emerged during World War I when women on the home front baked durable oat biscuits to send to Australian and New Zealand Army Corps soldiers at Gallipoli and the Western Front. The egg-free recipe ensured they survived the long sea voyage without spoiling. Now baked every April 25th to commemorate ANZAC Day, they are a sacred edible memorial.
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