During World War One, it has been claimed that Anzac biscuits were sent by wives to soldiers abroad because the ingredients would not spoil easily, and the biscuits kept well during naval transportation. Today Anzac biscuits are made all year round and are enjoyed with a nice cup of tea, and maybe with Betty from up the street.
Try the low sugar recipe here.
- 150g plain flour
- 100g rolled oats
- 80g desiccated coconut
- 100g brown sugar
- 60g caster sugar
- 125g melted butter
- 2 tablespoons golden syrup
- 2 tablespoons boiling water
- ½ teaspoon bicarbonate of soda
- Preheat oven to 160°C.
- Line 2 baking trays with non-stick baking paper.
- Combine flour, oats, coconut and combined sugar in a large bowl.
- Stir the melted butter, and golden syrup together. Then combine the boiling water and the bicarbonate of soda and add to the butter mix.
- Add to the oat mixture and stir until well combined.
- Roll level tablespoons full of the oat mixture into balls and place, about 5cm apart, on the prepared trays.
- Flatten until about 1cm thick. Bake, swapping trays halfway through cooking, for 15 minutes or until light golden.
- Set aside for 10 minutes to cool slightly before transferring to wire racks to cool completely.