I have fond memories of making Anzac biscuits with my Nan – the dough tasted so good, about half of it would never make it to being baked into biscuits!
Energy and fibre dense, and able to store for long periods of time, these humble biscuits helped give the New Zealand and Australian soldiers the energy they needed during the war. Wives, mothers and daughters at home wanted to do something to help, and the result was these Anzac biscuits, which were shipped off and delivered to their men on the front line.
If you want to make gluten-free biscuits (without the oats), check out this recipe for nut-butter biscuits here (and use coconut and sultanas in them).
- golden syrup ¼ cup
- butter or coconut oil 125g
- brown sugar 1/3 cup
- baking soda 1 teaspoon
- boiling water 3 tablespoons
- rolled oats 2 cups
- dessicated coconut or coconut thread 1 cup
- wholemeal flour ½ cup
Preheat oven to 180°C/355 Fahrenheit. Line a large baking/oven tray with baking paper. If you don’t have a large tray, use 2 medium sized trays and bake the biscuits in two batches.
- Place golden syrup, butter or coconut oil and brown sugar in a medium saucepan and melt over a low heat, mixing well.
- Mix baking soda with boiling water to dissolve, then add to melted butter mixture in the pot, along with the rolled oats, coconut and flour. Stir all ingredients together until well combined. If the mixture looks too wet, add a tiny bit more flour. Leave mixture until cool enough to handle and firm enough to roll into balls. You can speed this up by placing the mixture in the fridge for 5 minutes.
- Roll heaped tablespoons of mixture into balls and arrange on prepared baking tray (leaving them at least 3cm apart to allow them to spread during baking). Flatten slightly with the back of a fork. Bake for 15-18 minutes or until light golden brown.
- Transfer to a wire rack to cool completely before storing in an airtight container. They will crisp up as they cool.
- Enjoy with a cup of tea or a glass of cold milk!