Traditional ANZAC Biscuits Recipe
ANZAC stands for Australian New Zealand Army Corp, and these oat-based biscuits have a history going back to the First World War and the ANZAC troops. Now they have become a significant element of the annual ANZAC Day celebrations.
Preparation 10 minutes
Cook 12 minutes
Ready in 22 minutes
Servings 12 Servings
Ingredients
- 1 cup all-purpose flour
- 2 cups oats
- 3/4 cup white sugar
- 3/4 cup butter
- 1 tablespoon golden syrup honey, or treacle
- 1 teaspoon baking soda (bicarbonate soda)
- 2 tablespoons hot water
Equipment
- camp oven or wood-fired stove
- small saucepan or heatproof cup
Directions
- Preheat an oven, camp oven, or wood-fired stove to 350 degrees F (180 degrees C).
- In a bowl combine the flour, oats, and sugar.
- In a small saucepan or heat-proof cup, gently heat the butter and golden syrup until the butter has fully melted.
- Combine the baking soda and hot water, stir then mix into the butter mixture. This will cause it to froth up, as soon as this happens, stir it into the dry ingredients.
- Grease a tray then add balls of the mixture and press down to flatten. Note they will continue to spread during cooking so leave a generous amount of space between them.
- Bake for about 10 minutes, or until brown all over. When you take them out they will still be very soft. Let them sit on the cooking tray for about 10 minutes to cool and firm up, then they can easily be removed. The traditional biscuits were thin, crisp, and dry, ideal for long-term storage. If you like them soft and chewy, cook for less time so they remain moister and chewier.
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