These Anzac biscuits are on regular rotation here, they are a favourite of my Dad’s. This is also where we run into a translation issue as biscuits in America are a very different thing to biscuits in Australia. What we call biscuits are cookies in America. Which actually works kinda well for this recipe, because although they have the flavour of traditional Anzac biscuits, they aren’t as crispy as you would usually make them.
Anzac biscuits are said to have been sent to Australian and New Zealand soldiers during World War I by their wives and families. They are made of ingredients that keep well and don’t spoil easily.
A quick turn on Google will bring up loads of “traditional” Anzac recipes, it seems everyone has a version although for the most part the ingredients are the same. One of the key flavours of an Anzac biscuit is golden syrup. Golden syrup is a by-product of sugar production, and has the consistency of honey but the flavour is more of a light treacle. It’s used in a number of different ways, although my personal favourite is to drizzle it all over fresh pancakes.
I usually make these in the Thermomix (mostly because I’m lazy and don’t need to stir anything), but they are super easy to make the old fashioned way with a bowl and spoon or even a food processor.
As much as I’d like to kid myself that the tweaks I’ve made to the recipe make it healthier, it’s really not even close to being true. Sure, I reduced the sugar and golden syrup to make them less sweet but they are still a lovely buttery treat.
Traditionally, the Anzac biscuit mix is flattened on the tray before being baked so they end up quite crispy and chewy (yes they can be both at the same time!). However that’s not the method used in this house, here a softer and more cakey texture is preferred. Of course like so many good recipes, this came about by pure accident when I forgot to flatten them on the tray! They were such a hit that I’ve baked them this way ever since.
I had a helper the day I made these, but don’t be fooled by that innocent face. SmokeyDog was very quick to take off with some of the loot the minute I turned my back to get some props for the photos!
This recipe is really forgiving so feel free to play around with the ingredients until you hit on a combination you like. Although I recommend you don’t cut out the sugar completely, they don’t taste so great when you do that. Not that I would know because I forgot to put it in the mix in the first place… !!
- 120g / 4oz butter, chopped
- 50g / 1.5oz golden syrup
- 1tsp bi-carb soda / baking soda
- 100g / 3.5oz rolled oats
- 150g / 5oz plain flour
- 50g / 1.5oz raw sugar (brown sugar also works well)
- 50g / 1.75oz dessicated coconut
- Preheat your oven to 180˚C / 350˚F and line a baking tray with baking paper or a silicone mat
- Melt the butter and golden syrup together in a bowl, add the bi-carb soda once melted and stir
- Add all of the remaining ingredients and mix until well combined
- Place heaped teaspoons of the mixture on the tray, they won't spread so you can place them fairly close together
- Bake for 10-12 minutes or until golden