Another belated baking post today! In the same way that I helpfully posted a recipe for Sourdough Hot Cross Buns a few days after Good Friday, here’s a recipe for Anzac biscuits, only a day after Anzac Day itself… I’d forgotten just how fab these biscuits are, and how quick to make, so I write about them now because I see no reason why they shouldn’t be made and enjoyed All Year Long! They have a touch of the Hobnob about them in my mind, and I’ve often wondered how they’d be with a chocolate topping – even more delicious I reckon, if not authentic.

I always thought that Anzac biscuits were made and sent to Australian and New Zealand forces on the front lines, but Wikipedia suggests they were more often used as a fundraising item. They’re obviously now produced commercially. This recipe results in quite a crunchy biscuit, but some bought ones have a much softer texture. A shorter baking time would lead to a less crunchy biscuit, if that’s what you prefer.

There are lots of recipes out there, most pretty similar. The one I use was written down for me by a good friend, visiting us when we lived in the UK. I made it more frequently there than I have since we migrated, to give my husband a taste of home! But now I’ve been reminded how good they taste, I won’t leave it so long ’til next time!

This recipe makes  40-50 biscuits.

Ingredients

  • 1 cup plain flour
  • 1 cup sugar
  • 1 cup dessicated coconut
  • 1 cup rolled oats
  • 130g butter
  • 2 tablespoons golden syrup
  • 2 teaspoons bicarbonate of soda
  • 2 tablespoons boiling water
  • 1/2 teaspoon vanilla essence

Freshfield Grove Anzacs 2

Method

Set oven to 170degC.

Melt the butter and golden syrup together in a saucepan over a low heat.

Freshfield Grove Anzacs 1

Mix the flour, sugar, coconut, and rolled oats together in a large bowl.

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Mix the bicarbonate of soda, vanilla essence, and boiling water together in a cup.

Take the butter – syrup mixture off the heat, and stir in the bicarbonate of soda mixture from the cup. This will foam up a bit!

Pour all these combined wet ingredients into the bowl with the dry ingredients, and mix together.

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Take approximately a tablespoon of the mixture and form it into a ball, then place it on a baking sheet and flatten slightly. I don’t grease my baking sheets, and so long as you get the biscuits off before they harden, they lift off easily. Leave some space between them to allow them to spread, which seems to happen mostly in the second half of baking. I end up baking in two or three batches, as I can’t fit them all in the oven in one go.

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Bake for 10 minutes in total until golden brown. Halfway through baking, take the biscuits out and flatten them slightly with the back of a fork, then pop them back in the oven. This part of the method was emphasised by our friend, and I think it gives the biscuit a much better texture at the end! (I forgot to do it once and they weren’t as good.)

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The baking time and temperature can be adjusted depending on your oven, to get the texture and colour you want. The biscuits are soft when they come out, and harden when cool. Leave them on the baking sheets for about 2 minutes to cool enough to handle without breaking, but it is VERY IMPORTANT to remove them before they are completely hard, as from experience they will be firmly attached to the baking sheet by this stage!

Eat and enjoy! They do keep really well, if you can manage not to eat them all at once… FFx