Anzac biscuits are a popular sweet biscuit. Dating back to the first World War, the ingredients: oats, sugar, flour, butter, golden syrup and bi-carbonate of soda – were used because they were non-perishable and were able to last the long journey via boat to reach our troops.
- 1 cup rolled oats
- 1 cup plain flour
- 2/3 cup soft brown sugar
- 2/3 cup desiccated coconut
- 125g melted butter
- 2 tablespoons golden syrup
- 1/2 teaspoon bicarb soda
- 2 tablespoons hot water
- Preheat oven to 180°C (160°C fan-forced). Line a baking tray with baking paper.
- Combine oats, flour, sugar and coconut in a bowl.
- Place butter, syrup and 2 tablespoons hot water in a saucepan over medium heat. Stir for 2 minutes or until butter has melted. Stir in bicarbonate of soda. Mix the butter and oat mixture together and stir to combine.
- Using a tablespoon, roll mixture into balls and place them on trays, 5cm apart. Flatten slightly.
- Bake for 10 to 15 minutes or until golden brown. Cool on trays or transfer to a wire rack to cool completely. Serve.
Camp oven method:
- Pre-heat camp oven with trivet and reduce heat to medium to low.
- Prepare according to method above.
- When mixture is combined roll into balls.
- Place baking paper over trivet.
- Evenly drop the biscuit balls into the oven. Check the biscuits after 15 minutes.