Traditional ANZAC Biscuits

by | Apr 19, 2017

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I was so pleased when I found this Traditional Anzac Biscuit recipe. It comes from a long-standing judge and competitor in the Cookery section of our Royal Agricultural Society show in Perth.

ANZAC biscuits are a favourite in Australia and New Zealand. Traditional Anzac biscuits date to World War I, when they were sold to support the war efforts for our soldiers, the ANZACS (Australian and New Zealand Army Corps). Anzac Biscuits are hard and crunchy with rolled oats, coconut and a sweet golden syrup flavour. They are egg free too. Possibly because war rations meant eggs were scarce, and because these biscuits had to survive being shipped from Australia to the UK by boat in the early 1900s.

Anzac biscuits are a treasured treat here in Australia. God help you if you call them a cookie. In fact, the Veterans’ department of the Australian Government has strict rules on what can be called an Anzac biscuit for sale. Any deviations from the tradition recipe are banned. Ask Subway.

I was so pleased when I found this Traditional Anzac Biscuit recipe. It comes from a long-standing judge and competitor in the Cookery section of our Royal Agricultural Society show in Perth, Nancy Crossley. Nancy Crossley’s award-winning recipes steal the show, and her ANZAC biscuits are no exception.

HOW TO MAKE TRADITIONAL ANZAC BISCUITS


Click to watch how to make Traditional ANZAC Biscuits

ANZAC BISCUITS

Makes: about 20 biscuits         Difficulty: Easy

INGREDIENTS:

120g (4.2 oz) Caster Sugar
90 g (3.2 oz) Rolled Oats
80g (2.8 oz) Desiccated Coconut
130g (4.6 oz) Plain Flour
115g (4 oz) Unsalted Butter, melted
1 tablespoon Golden Syrup
1 teaspoon Bicarbonate Soda
2 tablespoons Water, boiling

METHOD:

Preheat the oven to 180 degrees Celsius (160 fan-forced; 350F). Line a large baking tray with baking paper.

In a large mixing bowl add the caster sugar, oats, coconut and plain flour. Stir them together until well mixed. Pour in the melted butter and mix together.

In a small heat-proof bowl add the boiling water. Add the bicarbonate soda and golden syrup and stir them into the water until the soda has dissolved. The mixture will fizz up. Pour the melted golden syrup mixture into the large bowl and stir everything until well mixed.

Place 2 teaspoons of dough into your hand and gently compress it into a disc. Place no more than 8 biscuit balls to a large tray, as they will spread as they bake.

Check the oven has reached the correct temperature. Place the baking tray onto the middle rack of the oven. Do not place any lower as the biscuits will burn. Bake for 25 minutes, or until deep golden brown underneath.

Remove biscuits from the oven and let them cool on a wire rack.

BAKING TIPS:

  • You can either loosely shape the dough into discs or roll it firmly into a ball for your biscuits. The balls bake more perfectly round and the loose method is more rustic and traditional.
  • Store your ANZAC biscuits in an airtight container at room temperature. How long for? Well, they were designed to survive being shipped from Australia to the UK by boat. Like, for weeks at sea. As we say in Australia, “she’ll be right”. ANZAC biscuits could possibly survive the apocalypse.

Recipe adapted from A Pound of Flour: Cookery Classics from the Perth Royal Show. Recipe credit: Nancy Crossley

Traditional ANZAC Biscuits
Traditional ANZAC Biscuits
Anzac Biscuits are hard and crunchy with rolled oats, coconut and a sweet golden syrup.
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Servings Prep Time Cook Time Passive Time
20biscuits, approx. 20mins 25mins 30mins
Servings Prep Time
20biscuits, approx. 20mins
Cook Time Passive Time
25mins 30mins
Ingredients
  • 120 g Caster Sugar
  • 90 g Rolled Oats
  • 80 g Desiccated Coconut
  • 130 g Plain Flour
  • 115 g Unsalted Butter melted
  • 1 tablespoon Golden Syrup
  • 1 teaspoon Bicarbonate Soda
  • 2 tablespoons Boiling Water
Servings: biscuits, approx.
Units:
Ingredients
  • 120 g Caster Sugar
  • 90 g Rolled Oats
  • 80 g Desiccated Coconut
  • 130 g Plain Flour
  • 115 g Unsalted Butter melted
  • 1 tablespoon Golden Syrup
  • 1 teaspoon Bicarbonate Soda
  • 2 tablespoons Boiling Water
Servings: biscuits, approx.
Units:
Instructions
  1. Preheat the oven to 180 degrees Celsius (160 fan-forced; 350F). Line a large baking tray with baking paper.
  2. In a large mixing bowl add the caster sugar, oats, coconut and plain flour. Stir them together until well mixed. Pour in the melted butter and mix together.
  3. In a small heat-proof bowl add the boiling water. Add the bicarbonate soda and golden syrup and stir them into the water until the soda has dissolved. The mixture will fizz up. Pour the melted golden syrup mixture into the large bowl and stir everything until well mixed.
  4. Place 2 teaspoons of dough into your hand and gently compress it into a disc. Place no more than 8 biscuit balls to a large tray, as they will spread as they bake.
  5. Check the oven has reached the correct temperature. Place the baking tray on the middle rack of the oven. Do not place any lower as the biscuits will burn. Bake for 25 minutes, or until deep golden brown underneath.
  6. Remove biscuits from the oven and let them cool on a wire rack.
Recipe Notes
  • You can either loosely shape the dough into discs or roll it firmly into a ball for your biscuits. The balls bake more perfectly round and the loose method is more rustic and traditional.
  • Store your ANZAC biscuits in an airtight container at room temperature. How long for? Well, they were designed to survive being shipped from Australia to the UK by boat. Like, for weeks at sea. As we say in Australia, “she’ll be right”. ANZAC biscuits could possibly survive the apocalypse.
Nutrition Facts
Traditional ANZAC Biscuits
Amount Per Serving
Calories 135 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 5g 25%
Polyunsaturated Fat 0.03g
Monounsaturated Fat 0.01g
Cholesterol 12mg 4%
Sodium 72mg 3%
Potassium 23mg 1%
Total Carbohydrates 16g 5%
Dietary Fiber 1g 4%
Sugars 7g
Protein 2g 4%
Vitamin A 3%
Calcium 0.3%
Iron 3%
* Percent Daily Values are based on a 2000 calorie diet.

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