Recipe: Anzac Biscuits

There’s lots of history behind Anzac biscuits, and not to mention, lots of recipes and variations. These sweet biscuits were included in care parcels sent to soldiers from families at home during the war. To ensure they’ll last the journey across land and sea, these biscuits are eggless. Making Anzac biscuits is a wonderful tradition to commemorate the day. Everyone has their favourite recipe and preference (soft or crunchy) – here’s ours, shared by our wonderful chef at Green Leaves Early Learning Oceanside.

Ingredients:

125g unsalted butter
1 cup rolled oats
1 cup plain flour
¾ cup caster sugar
¾ cup desiccated coconut
2 tablespoons golden syrup
½ teaspoon bicarb soda
2 tablespoons hot water

Method:

1. Preheat your oven to 160 degrees.
2. Combine the butter and golden syrup in a saucepan over low heat, stirring until the butter is melted.
3. Combine the bicarb soda with the water and add to the butter mixture.
4. Pop the oats in a large bowl – add the mixture to the oats and mix well.
5. Prepare a tray with baking paper, and place tablespoonfuls of the mixture onto the tray. Flatten with a fork.
6. Bake for 10 to 12 minutes, and then let them rest on the tray for 5 minutes once you remove them from the oven. Pop onto a wire rack. In the meantime, make a cup of your favourite tea to go with your Anzac biscuit.

Tip: If you prefer your Anzac biscuits extra crunchy, let them bake for an extra 3 to 5 minutes. The biscuits will be slightly soft straight out of the oven but will become crunchy as they cool.

Centre: Recipe courtesy of Green Leaves Early Learning Oceanside