Anzac Biscuits

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ANZAC cookies

Makes 20 large biscuits

I was inspired to make a batch of these biscuits after visiting the Australian War Memorial.  Anzac biscuits have  been associated with the Australian and New Zealand Army Corps (the ANZACs) since World War 1. These yummy treats were sent from the women at home to the soldiers abroad because the ingredients don’t spoil and the biscuits are hardy travellers.

Nowadays, you can buy them in shops all over down under, but why would you do that, when it’s so easy to make your own? This homemade version is cheap, easy and there’s no hidden nasties! Plus I’ve updated this recipe with the Thermomix conversion! Now, that takes the biscuit!

Ingredients

1 cup (90g) rolled oats

1 cup (150g) plain flour

1 cup (220g) brown sugar

1/2 cup (40g) desiccated coconut

125g  butter

2 tablespoons golden syrup

1 tablespoon water

1/2 teaspoon bicarbonate of soda

 

How to – Traditional 

  1. Preheat oven to 160 C/140C fan forced. Line 3 baking trays with baking paper.
  2. Combine oats, sifted flour, sugar and coconut in large bowl.
  3. Combine butter, syrup and the water in a small saucepan, and stir over low heat until melted and smooth. Stir in the bicarb.
  4. Stir the wet mixture into dry ingredients.
  5. Roll heaped tablespoons of mixture into balls and place on lined baking trays. Press down with back of spoon.  Allow room for spreading.
  6. Bake for about 15- 20 minutes or until golden brown.
  7. Cool on trays before moving to cooling racks. Store in an airtight container.

How to –  Thermomix

  1. Preheat oven to 160C/140C fan-forced. Line 3 baking trays with baking paper.
  2. Add butter, golden syrup and water to the TM bowl.  Mix for 2 minutes at 70 degrees on speed 2 or until fully melted.
  3. Add bi-carbonate of soda and mix for 5 seconds on speed 3.
  4. Add remaining ingredients and mix for 1 minute on interval speed.
  5. Roll heaped tablespoonfuls into balls and place on lined baking trays.  Press down with back of spoon.  Allow room for spreading.
  6. Bake for 15-20  minutes or until golden brown.
  7. Cool on trays  before moving to cooling racks. Store in an airtight container.

Other info

I like my cookies big and flat, if you prefer a rounder, plumper biscuit, don’t be so heavy handed at stage 5!

 

ANZAC Biscuits