ANZAC biscuits are a sweet biscuit popular in Australia and New Zealand. Anzac biscuits have long been associated with the Australian and New Zealand Army Corps (ANZAC) established in World War I as the biscuits were sent by wives to soldiers abroad because the ingredients do not spoil easily and the biscuits kept well during naval transportation. One notable omission from any ANZAC biscuit recipe is that of eggs, mostly because of the scarcity of eggs during the First World War (after most poultry farmers joining the war effort).
The term ANZAC is protected under Australian law and therefore the word should not be used without permission from the Minister for Veterans’ Affairs; misuse can be legally enforced particularly for commercial purposes. Likewise similar restrictions on naming are enshrined in New Zealand law where the Governor General can elect to enforce naming legislation. There is a general exemption granted for ANZAC Biscuits, as long as these biscuits remain basically true to the original recipe and are both referred to and sold as ANZAC Biscuits and never as cookies.
Note: an Australian tablespoon = 4 US teaspoons
- 100g butter, melted (1 stick of butter)
- 1 cup of rolled oats
- 3/4 cup desiccated coconut (finely shredded sweetened dry coconut)
- 1 cup plain flour (All Purpose flour is fine)
- 1 cup brown sugar
- 1 tablespoon golden syrup
- 2 tablespoons boiling water
- 1 teaspoon bicarbonate of soda (this is Baking Soda in the US)
- Preheat oven to 180° Celsius (or approx 350/375° F).
- In a large bowl, combine all dry ingredients except bicarbonate of soda.
- Add Golden Syrup, then add melted butter.
- In a separate, small bowl, stir together bicarbonate of soda with boiling water.
- Combine bicarb/water with biscuit mixture.
- Mix well.
- Place spoonfuls of biscuit mixture onto a greased biscuit tray, allowing room for spreading.
- Bake for 10 minutes (or less) – biscuits should be light golden brown
- Remove from oven and allow to cool on baking tray.
Store in an airtight container.