Rolled oats, desiccated coconut, golden syrup, flour, sugar and butter ..... it's the simplicity of the ingredients that make this biscuit such an all time favourite in our family. There isn't much fuss about making this biscuit, no eggs required or milk needed, just mix the ingredients and bake ..... and you can keep them for a long time.
Although Anzac Biscuits are simple in the making they have a long history having been around since World War I and have more significance to Australians as a sort of "national" biscuit. It was a popular biscuit for Australian and New Zealand Army Corps (ANZACs), they were made by the wives and mothers of soldiers sent off to war as a source of food for the troops.
Even though ANZAC Day is coming up on April 25th I occasionally make these biscuits all year round as well as another fav, gingerbread and keep them in the house because they're just a healthier alternative to having quick snacks like chips, or other commercially bought biscuits or cookies.
1 cup plain flour
1 cup rolled oats
1 cup desiccated coconut
2/3 cup sugar
125 g butter
1/4 cup golden syrup
1/2 tsp bicarbonate of soda
1 tbsp water, hot
1. Preheat the oven to 180C.
2. In a large bowl mix together the plain flour, desiccated coconut, rolled oats and sugar.
3. Using a small saucepan, melt the butter and golden syrup stirring over low heat. In a separate bowl, combine the hot water with the bicarbonate of soda. When the butter has melted remove the saucepan from the heat, immediately add in the bicarb mixture to the butter mixture. It will probably foam a bit when you stir the bicarb mixture in.
4. Add the all the wet mixture into the dry mixture and combine well. It will be a sticky mixture so use a measuring spoon to spoon out a 1 tbsp ball on to a baking tray. (You can use a greaseproof paper to line the tray but would normally just use the tray ungreased). Arrange the biscuits on the tray giving it room to expand and use your fingers to slightly flatten the biscuit.
5. Bake the biscuits for about 12 mins or until it is golden. The biscuit will be quite soft and will harden when cooled. I would normally bake it until it is just browned so that it would be a chewy biscuit.