ANZAC biscuits are the business. I wish these were readily consumed all year round and not just to commemorate ANZAC Day on April 25. But have you ever wondered how they go their name?
ANZAC biscuits were the invention of worried wives and girlfriends of soldiers serving in World War 1. Concerned their men-folk weren’t getting the nutritional value they needed to take on the enemy they created the PERFECT biscuit to lift their spirits and keep them fighting fit.
ANZAC biscuits were based on a hearty Scottish recipe and contained ingredients like rolled oats, coconut, butter, golden syrup and bicarb soda, which meant it would not spoil on the long sea journey to the battlefront.
Your reward for reading so patiently?
The recipe for these delightful ANZAC biscuits!
This ANZAC biscuit recipe is by Margaret Fulton and was first published in 1968! Mama Sweet was given The Margaret Fulton Cookbook as a wedding present in 1974 and this has been our favourite ANZAC biscuit recipe ever since! We have modified it very slightly over the years.
Makes 4 dozen
150g unsalted butter
2 tablespoons golden syrup
2 tablespoons boiling water
1 1/2 teaspoons bicarbonate of soda
1 cup rolled oats
3/4 cup dessicated coconut
1 cup plain flour
1 cup sugar
1. Preheat oven to 150 degrees. Line two baking trays with baking paper.
2. Melt butter and golden syrup in a small saucepan over low heat.
3. In a small bowl, combine boiling water and bicarb, then pour into butter mixture.
4. Combine all the dry ingredients in one large bowl, add the butter mixture and stir to combine.
5. Drop small teaspoons of mixture onto the prepared trays. You should space these out to account for spreading.
6. Bake in the oven for 20 minutes, cool slightly on trays, and then transfer to wire racks. Repeat with remaining mixture.
These ANZAC biscuits should be stored in an airtight container in a cool, dry place. Best eaten within 1 week.