Celebrate ANZAC Day on April 25th by treating your family to a fresh batch of ANZAC Biscuits. These classic Biscuits were given their name as they were sent by wives and multiple women's group over the course of the first World War to Australian and New Zealand Soldiers fighting overseas. The ANZAC Biscuits were ideal as the ingredients were long lasting and did not spoil on the lengthy naval journey abroad.
1. Preheat the oven to 180°C (160° fan) | 350F | gas 4. Grease and line two baking trays with greaseproof paper.
2. Stir together the oats, flour, sugar, salt, coconut, and almonds in a large mixing bowl.
3. Warm together the butter and Golden Syrup in a saucepan set over a medium heat until the mixture is melted and starting to bubble.
4. Combine the bicarbonate of soda and boiling water in a large mixing bowl. Carefully stir in the butter and Golden Syrup mixture until the mixture has stopped bubbling.
5. Stir the dry ingredients into the wet until the dough is evenly combined.
6. Drop scant tablespoons of the dough onto the trays, spaced apart.
7. Bake for 14-18 minutes until set, golden-brown, and crisp at the edges.
8. Remove from the oven and let the cookies cool on their trays before serving with cups of tea. Store cookies in airtight containers for up to three days.
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- 85 g | 1 cup rolled oats
- 130 g | 1 cup plain flour, plus extra for dusting
- 175 g | 3/4 cup caster sugar
- 1 pinch salt
- 65 g | 3/4 cup desiccated coconut
- 70 g | 2/3 cup flaked almonds
- 125 g | 1/2 cup butter, softened
- 2 tbsp Golden Syrup
- 1 1/2 tsp bicarbonate of soda
- 2 1/2 tbsp boiling water