Emma Anzac Day Biscuits
The 25th April is Anzac Day which is a national day of remembrance in Australia. It marks the anniversary of the first major military action fought by Australian and New Zealand forces during the First World War. Anzac means Australian and New Zealand Army Corps.
It has been said that the biscuits were made by wives to send to soldiers as the ingredients did not spoil – there are no eggs in these biscuits due to the scarcity of eggs during the war and omitting eggs meant that the biscuits would last longer for travel. However, the biscuits were mostly made to be sold at events such as fetes and parades where they were sold to raise money for the war effort.
The Anzac Biscuit is a sweet hard biscuit made with rolled oats, sugar, butter, golden syrup, baking soda and coconut. It’s perfect for having alongside a cuppa taking some time out of your day and remember the Anzacs and their wartime contribution.
This is a basic Anzac biscuit recipe. I added the zest of an orange to my batch which gave it another accent of flavour.
Ingredients
100 g unsalted butter
2 tablespoons golden syrup1 teaspoon bicarbonate of soda
1 teaspoon bicarbonate of soda
120g plain flour
80g porridge oats
50g golden caster sugar
80g desiccated coconut
1 teaspoon vanilla extract
Method
Preheat the oven to 180ºC/350ºF/gas 4.
Line 2 large baking trays with greaseproof paper.
Melt the butter in a small pan over a low heat.
Stir in the golden syrup.
In a small bowl, combine the bicarbonate of soda with 3 tablespoons of boiling water, then stir it into the butter mixture.
Add the flour, oats, sugar and coconut to the pan of melted ingredients.
Add the vanilla extract and orange zest.
Give the ingredients a good mix.
Place heaped tablespoons of the mixture onto the prepared baking trays, leaving a rough 3cm gap between each one.
Place in the hot oven for around 10 minutes, or until golden.
Move onto a wire cooling rack to cool completely before eating.
Anzac Biscuits
Ingredients
- 100 g unsalted butter
- 2 tablespoons golden syrup
- 1 teaspoon bicarbonate of soda
- 120 g plain flour
- 80 g porridge oats
- 50 g caster sugar
- 80 g desiccated coconut
- 1 teaspoon vanilla extract
- 1 orange zested
Instructions
- Preheat the oven to 180ºC/350ºF/gas 4.
- Line 2 large baking trays with greaseproof paper.
- Melt the butter in a small pan over a low heat.
- Stir in the golden syrup.
- In a small bowl, combine the bicarbonate of soda with 3 tablespoons of boiling water, then stir it into the butter mixture in the pan.
- Add the flour, oats, sugar and coconut to the pan of melted ingredients.
- Add the vanilla extract and orange zest.
- Give the ingredients a good mix.
- Place heaped tablespoons of the mixture onto the prepared baking trays, leaving around an inch gap between each one.
- Place in the hot oven for around 10 minutes, or until golden.
- Move onto a wire cooling rack to cool completely before eating.
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