It is thought that Anzac biscuits were baked and enjoyed as far back as World War 1.
At this time, the biscuits were being baked by volunteers and sold to raise funds for the Australian and New Zealand armies (ANZAC - Australian New Zealand Ary Corps).
A similar type of biscuit was also sent overseas to the soldiers fighting in the war.
INGREDIENTS: (Makes approx. 24)
- 1 cup plain flour
- 1 cup rolled oats
- 1/2 cup brown sugar
- 1/2 cup raw sugar
- 1/2 cup desiccated coconut
- 125g butter
- 4 tbsp golden syrup
- tbsp vanilla essence
- 1/2 tsp bicarb soda
- Pre-heat oven to 170oC
- Combine flour, sugar, rolled oats and coconut in a large mixing bowl
- In a medium saucepan, melt butter, adding the golden syrup and vanilla essence - stir to combine
- Add bicarb soda into the liquid mixture and stir until bubbling
- Quickly, add the liquid to the dry ingredients and mix thoroughly
- Roll into tablespoon-sized balls, place on a baking paper lined try and bake for10-12 mins (chewy) or 15-17 mins (crunchy)
- Allow to cool on the tray for 5 mins, then transfer to a cooling rack for another 5 mins and enjoy with a cuppa