ANZAC Biscuit Recipe
Anzac biscuits were first made to provide an extra boost of energy for the Australian troops serving in WW1. Made from high carbohydrate ingredients, they were easily transported, had a long ‘shelf’ life and must have been a welcome relief from the normal rations. Relatives back home soon got baking, to send to their loved ones at the Front, and we still make them today. Below are some additional ingredients you might like to try, all of which are delicious!
Ingredients: (Makes 25 ANZAC biscuits)
- 1 cup (90g) rolled oats
- 1 cup (150g) plain flour
- 1 cup (220g) firmly packed light brown sugar
- ½ cup (40g) desiccated coconut
- 125g butter
- 2 tablespoons golden syrup
- 1 tablespoon of water
- ½ teaspoon bicarbonate of (baking) soda
Method: Preheat oven to 160°C/325°F. Grease oven trays; line with baking paper. Combine oats, sifted flour, sugar and coconut in large bowl. Combine butter, syrup and the water in small saucepan, stir over low heat until smooth; stir in soda. Stir into dry ingredients. Roll level tablespoons of mixture into balls; place about 5cm (2 inches) apart on trays, flatten slightly. Bake about 20 minutes; cool on trays.
(Anzac Biscuit recipe from The Australian Women’s Weekly cookbook: World Table, published by ACP Books. )
Forces War Records recommends:
Try adding any of these ingredients:
- Dried fruit
- Chocolate chips
- Glace cherries
- Crystalised ginger
- Flaked almonds
- A handful of mixed seeds
Have any traditional war time recipes you’d like to share with us? We’d love to hear from you!
