The traditional Anzac bikkie is usually a simple mixture of flour, oats, golden syrup, dessicated coconut, sugar, butter and bicarbonate of soda. The original recipe, like most historical recipes, is a little harder to pin down.The first recorded recipe for ‘Anzac biscuits’ is completely different to modern Anzacs, though other very similar recipes existed under names like “rolled oat biscuits” and “soldier’s biscuits” in cookbooks during the early 1900s.
+ If you can’t find golden syrup, you could use ⅓ cup (80ml) maple syrup instead
THE BEST EVER ANZAC BISCUIT RECIPE
2 Cups (180g) Rolled Oats
1 Cup (150g) Plain Flour
2/3 Cup (150g) Caster Sugar
3/4 Cup (60g) Desicatted Coconut
1/3 Cup (115g) Golden Syrup
125g Unsalted Butter
1 Tsp Bicarbonate of (Baking) Soda
2 Tablespoons Hot Water
Preheat oven to 160°C (325°F). Place the oats, flour, sugar and coconut in a bowl and mix to combine. Place the golden syrup and butter in a saucepan over low heat and cook, stirring, until melted.
Combine the bicarbonate of soda with the water and add to the butter mixture. Pour into the oat mixture and mix well to combine.Place tablespoonfuls of the mixture onto baking trays lined with non-stick baking paper and flatten to 7cm rounds, allowing room to spread.
Bake for 8–10 minutes or until deep golden. Allow to cool on baking trays for 5 minutes before transferring to wire racks to cool completely. Makes 35