MUNCH RATING: 4/5
These biscuits were traditionally baked by wives and mothers during the First World War and sent packed in food parcels to the ANZACs (Australian and New Zealand Army Corps). They don’t contain any eggs so they survived the long journey. ANZAC Day is celebrated on 25th April.
They are delightfully chewy and the coconut provides a lovely toasty nutty tropical flavour and texture. They contain rolled oats so they are sort of in-keeping with our healthy eating regime, providing valuable fibre! Unfortunately, although coconut is actually part of a fruit, it's nutritionally classified as a nut so it doesn't count towards fruit and veg portions, but at least it contains similar nutrients to nuts!
CHANGES TO THE RECIPE:
For my first batch I followed the recipe and used teaspoons of the biscuit mixture, but these turned out quite small and very thin. So for the second and third batch I made the balls about the size of a walnut and they were a better size and thickness (on the left of the photo). I increased the cooking time by a couple of minutes.
They were incredibly easy to make and got big thumbs up from everyone. Steve’s Mum said she’d heard of Anzac biscuits from watching Home & Away and Neighbours! Steve said they’d be even nicer topped with melted chocolate.
- Makes: 24-28
- Oven temperature: Gas mark 3/325°F/170°C
- Oven shelf: middle
- Cooking time: 10 minutes per batch
- 100g rolled oats
- 60g plain flour
- 45g desiccated coconut (I used Waitrose)
- 95g light brown sugar
- 75g butter
- 2 Tablespoons golden syrup
- 1 teaspoon bicarbonate of soda
- 1 Tablespoon boiling water
- Preheat the oven to Gas mark 3/325°F/170°C.
- Line a baking tray with greaseproof paper/Magic liner.
- Combine the oats, flour, coconut and sugar in a large bowl.
- Place the butter and golden syrup in a small saucepan and melt over a medium heat, stirring until well mixed, then remove from the heat and allow to cool a little.
- Mix the bicarbonate of soda with the Tablespoon of boiling water in a small cup, then add this to the melted butter and syrup. Tip the wet ingredients into the dry ingredients and mix well.
- Place teaspoons of the biscuit mixture onto the lined baking sheets, leaving about 5cm space between them so they can spread. Bake for 10 minutes for the smaller biscuits and 12 minutes for the larger ones, or until they are evenly golden brown.
- Use a fish slice to lift the biscuits onto a wire rack to cool - they will be very soft but they will firm up as they cool down.