AJ writes articles on a variety of subjects, including the recipes she has tried and loved.
Australian Cookie Recipe
First of all, where I come from, cookies are called biscuits. So, Anzac biscuits are a sweet treat, and, fortunately, are nutritious as well. Secondly, Anzac biscuits have historical significance in the Australian and New Zealand social makeup, and I will share some of that story, in addition to providing the recipe for the biscuits in both metric and imperial measurements.
These cookies continue to be an Australian favourite a century after they were first devised to send to soldiers fighting in overseas campaigns during the First World War.
Anzac biscuits are certainly my favourite—I prefer the soft, moist variety to the hard, crunchy variety, and have yet to find any better than those my mother makes. They won't take any prizes for the most delectable-looking sweet treat, but you need to try them to appreciate their goodness.
I have included my easy-to-follow recipe in both imperial and metric measurements and hope you enjoy these as much as I do.
Anzac Biscuit History
ANZAC is the acronym for the Australian and New Zealand Army Corps, which was established during the First World War.
The delicious Anzac biscuit was also developed during the First World War by the sweethearts, wives, and mothers of soldiers. The women who created the recipe needed it to meet some essential criteria, like traveling well by military ship to the other side of the world, not spoiling during the lengthy voyage, and not requiring eggs, which were in short supply due to the high number of poultry farmers at war themselves.
The home cooks back in Australia created the cookie mainly in response to complaints by soldiers about the quality of food at the front line. The women chose rolled oats as the main ingredient due to the high nutritional value and golden syrup to replace the binding qualities usually met by eggs.
Anzac Day is celebrated in Australia and New Zealand each year on 25 April. It is a national day of remembrance in both countries for all those who have served and fallen in wars, conflicts and peacekeeping operations since World War 1.
The enjoyment of these biscuits is certainly not limited to Anzac Day and has flourished for over a century. The greatest debate about Anzac biscuits is whether they should be baked soft and moist or hard and crunchy! I am firmly on the soft and moist team.
|Prep time||Cook time||Ready in|
- 1 1/4 cups plain flour - sifted
- 1 cup rolled oats
- 1/2 cup caster sugar (maybe better known as Baker's Sugar where you live)
- 3/4 cup desiccated coconut
- 2 tablespoons golden syrup or treacle
- 2/3 cup unsalted butter - chopped
- 1/2 teaspoon bicarbonate of soda
- Preheat oven to 325 degrees Fahrenheit or 165 degrees Celsius.
- Combine flour, oats, sugar and coconut in a large bowl.
- Place the golden syrup and butter in a small saucepan and stir over low heat until the butter has melted. Remove from heat. Mix the bicarbonate of soda with 1 1/2 tablespoons boiling water and add to the golden syrup mixture. Stir gently.
- Combine golden syrup/butter mixture with dry ingredients.
- Roll tablespoonfuls of mixture into balls and place on baking tray lined with nonstick baking paper. Gently press down tops to flatten slightly.
- Bake for 10 - 12 minutes or until golden brown, depending on your personal choice for soft and moist or hard and crunchy.
Best Anzac Biscuit Recipe
© 2013 AJ