The popular Anzac biscuit is an eggless sweet biscuit sent to Australian and New Zealand soldiers by their loving families at home throughout World War 1. Today, Anzac biscuits have become part of the tradition that surrounds our commemoration of the sacrifices these young men and women made 100 years ago.
Makes: Approximately 30 biscuits
Preparation time: 10 minutes
Cooking time: 16 minutes
- 1 cup plain flour
- 1 cup rolled oats
- 1 cup shredded coconut
- ¾ cup firm packed brown sugar
- 1 lemon zest
- 125g melted butter
- 2 tbsp golden syrup
- 2 tbsp water
- ½ tsp bicarb soda
- Mix the plain flour, rolled oats, coconut, brown sugar and lemon zest in a medium bowl.
- In a small saucepan melt butter with golden syrup and water. Once butter has melted bring to a simmer then and bi carb soda.
- Add butter and sugar mix to dry ingredients and fold though.
- Roll into balls about 2cm around and place on a lined baking tray.
- Bake at 160 degrees Celsius for 16 mins.
*Recipe thanks to chef Maggie Beer