Anzac Biscuits

Name: Anzac Biscuits
Yield: Makes 25
Ingredients: 125 g (4½ oz/1 cup) plain (all-purpose) flour; 140 g (5 oz/⅔ cup) sugar; 100 g (3½ oz/1 cup) rolled (porridge) oats; 100 g (3½ oz/1 cup) rolled (porridge) oats; 90 g (3¼ oz/1 cup) desiccated coconut; 125 g (4½ oz) unsalted butter, cubed; 90 g (3¼ oz/¼ cup) golden syrup or dark corn syrup; 90 g (3¼ oz/¼ cup) golden syrup or dark corn syrup; ½ teaspoon bicarbonate of soda (baking soda); ½ teaspoon bicarbonate of soda (baking soda); 1 tablespoon boiling water

Preparation info

Makes
25

Difficulty
Easy

Appears in

The Cook's Book of Everything

By Lulu Grimes

Published 2009

About

These biscuits were developed at the time of the First World War and sent in food parcels to the ANZACS (Australian and New Zealand Army Corps). They are a crisp, long-lasting biscuit made without eggs, which were in short supply at that time.

Ingredients

125 g (4½ oz/1 cup) plain (all-purpose) flour
140

Vegetarian
Cookies

Method

Preheat the oven to 180°C (350°F/Gas 4). Line two baking trays with baking paper.
Sift the flour into a large bowl. Add the sugar, oats and coconut and make a well in the centre. Put the butter and golden syrup in a small saucepan and