According to Australian War Memorial, “The biscuit that most of us know as the ANZAC biscuit is a sweet biscuit made from rolled oats and golden syrup. These must not be confused with that staple of soldiers’ and sailors’ rations for centuries, the hardtack biscuit.
From the 1920s onwards Australian recipe books nearly always included ANZAC biscuits but exactly how this recipe became identified with ANZAC, or the First World War, is unknown. They don’t have the shelf-life of hardtack biscuits but they do last a reasonable amount of time, so it is possible that they became known as a suitable inclusion in parcels of small luxuries and comforts that families and charitable organisations used to send overseas to soldiers.”
- 1 cup rolled oats
- 1 cup plain flour
- 2/3 cup brown sugar
- 2/3 cup dessicated coconut
- 125 grams butter chopped
- 2 tbls golden syrup
- 2 tbls cold water
- 1/2 tsp bicarbonate soda
- Preheat oven 160C
- Combine oats, flour, sugar and coconut in a large mixing bowl.
- Place butter, golden syrup and water in a saucepan on medium heat. Stir until butter is melted. Stir in bicarbonate soda.
- Using a wooden spoon, stir butter mixture into the dry ingredients in bowl.
- Roll tablespoons of mixture into balls. Place on biscuit trays about 5 cms apart. Flatten slightly.
- Bake for approximately 10-12 minutes until golden for chewy and 15-16 minutes for crunchy.
- Cool on wire racks and serve them to your troops!