ANZAC Biscuits — Print Recipe — The Culinary Codex

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.

Ingredients

1 cup rolled oats
1 cup plain flour
1 cup desiccated coconut
3/4 cup caster sugar
125g butter
2 tbsp golden syrup
1/2 tsp bicarbonate of soda
2 tbsp boiling water

Instructions

1 Preheat oven to 160°C (320°F). Line two baking sheets with parchment paper.
2 Mix oats, flour, coconut, and sugar in a large bowl.
3 Melt butter and golden syrup together in a saucepan over low heat.
4 Dissolve bicarbonate of soda in boiling water and stir into the butter mixture — it will foam.
5 Pour wet ingredients into dry ingredients and stir until well combined.
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.