Originally from Australia and New Zealand, Anzac biscuits were made for soldiers serving in World War 1. Thanks to their long shelf-life, the biscuits lasted and travelled well to reach those serving in the army.
Photographs: Natasha Liviero / Pexels
Text: Natasha Liviero
Anzac biscuits
Makes 28-30 biscuits
Ingredients:
130g unsalted butter
30g water
40g golden syrup
4g bicarbonate of soda
115g rolled oats
130g flour
70g desiccated coconut
210g light brown sugar
3g salt
Method:
Set oven to 1600C.
Prepare two baking trays with parchment paper.
Heat the butter, water and syrup over medium heat until the butter has melted.
Off the heat, add the bicarbonate of soda, stir and set aside (it will foam once the bi-carb is added).
Combine the oats, flour, coconut, sugar, and salt in a large bowl. Stir to combine.
Pour the butter mixture over the oat mixture and stir with a wooden spoon or spatula until well combined.
Weigh out 25g portions of the mixture and roll into balls. Place balls onto the baking trays 5cm apart to allow for spreading during baking.
With the palm of your hand, gently press down each ball to flatten it very slightly.
Bake for 13 - 15 minutes until golden and the sides begin to crisp. The longer you bake the biscuits, the crunchier they will become.
Remove tray/s from the oven and rest for 5 minutes before placing biscuits onto cooling racks.
Once cooled, store the biscuits in an airtight container.
