Chewy, sweet, golden oaty Anzac biscuits – a celebration of our soldiers and a home baked Kiwi classic!
Anzac Day, Anzac Day, Anzac Day!
It’s been exactly 21 days since the last long weekend and I am so ready for this one!
Anzac Day is one of the really great New Zealand public holidays. It marks the anniversary of the day that the ANZAC troops (Australia and New Zealand Army Corps) landed on the beach in Gallipoli during WWI and it is a day of remembrance for our troops, past and present, that fight for our little country with the big guys. If I could bake them all biscuits, I would.
Because I’m a curious George, I did a bit of looking into what these biscuits actually have to do with Anzac Day and why they are called Anzac biscuits. It turns out that they weren’t actually eaten on the front line but they were one of the different types of home baking made and sold at bake sales around NZ to raise money for the war efforts! The first time they were mentioned in a cookbook was in 1921 so these are pretty much the epitome of a Kiwi classic.
I don’t actually know if Anzac biscuits can be claimed by us or Australia, given that we both feature in the title, and I’m definitely not going to get into a Trans-Tasman battle over the origin so let’s just agree on this. These are the quickest, easiest and some of the tastiest cookies you will eat. Just saying though, it was probably NZ 😉
Every man and his dog and his mum, and his friend’s Nana has their own recipe for Anzac biscuits but this is my favourite. It’s the no-frills version which in my opinion is the best. Sometimes if I’m feeling fancy I’ll add chocolate chips, cranberries, slivered almonds or dried apricots but sometimes, you just want the classic.
They’re a one pot wonder and don’t need to be chilled – pretty much the 2 reasons I love them so much! Clean up is a breeze and they are ready to eat in less than 30 minutes. More time to be spent on the eating of the biscuits!
One of the traditional ingredients in Anzac biscuits is golden syrup – if you are somewhere you can’t find golden syrup, you can use light corn syrup or honey in it’s place. The golden syrup is melted with the butter, then oats, flour, coconut and sugar are added along with baking soda dissolved in some warm water.
10 minutes prep time, 12 minutes bake time, 1 minute demolishing them time. Add a cuppa and it’s the perfect Anzac Day morning snack!
- 100 g butter
- 2 TBSP golden syrup (see recipe note 1)
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 cup rolled oats
- 1 cup desiccated coconut
- 1 cup flour
- 3/4 tsp baking soda
- 2 TBSP warm water
- Pre heat the oven to 180°C/350°F.
- Add butter & golden syrup to a medium saucepan and melt over a medium heat.
- Add sugars, oats, coconut and flour and mix together.
- In a small bowl mix together baking soda and warm water, add to the pot and combine.
- Roll the cookie dough into ball about 1 tablespoon in size and place on a lined baking tray.
- Bake for 10-12 minutes until biscuits are golden brown.
- Allow to cool for 5 minutes on the tray, then transfer to a cooling rack.
- Store in an airtight container for 1 week.
- If you can't find golden syrup you can use honey or light corn syrup in its place