An Anzac biscuit is a sweet biscuit made from rolled oats, flour, desiccated coconut, sugar, butter, baking soda and water. It is claimed that the biscuits were sent by the families of soldiers serving overseas during the Great War as the ingredients don't spoil easily and the biscuits kept well during the long sea voyages.
The commercial production of the biscuits is strictly controlled by law and must be made according to the original recipe.
Home made are of course the best and the co driver has perfected a recipe she found in the decades old Women's Weekly Cook Book.
It's hard not to scoff them all down in one sitting.
1 cup (90g) rolled oats
1 cup (150g) plain (all-purpose) flour
1 cup (220g) firmly packed light brown sugar
½ cup (40g) desiccated coconut
125g (4 ounces) butter
2 tablespoons golden syrup
1 tablespoon water
½ teaspoon bicarbonate of (baking) soda
- Preheat oven to 160°C/325°F. Grease oven trays; line with baking paper.
- Combine oats, sifted flour, sugar and coconut in large bowl. Combine butter, syrup and the water in small saucepan, stir over low heat until smooth; stir in soda. Stir into dry ingredients.
- Roll level tablespoons of mixture into balls; place about 5cm (2 inches) apart on trays, flatten slightly. Bake about 20 minutes; cool on trays.