ANZAC Biscuits

Good ANZAC day morning to you,

On this day of remembrance where we have all been up since 5am at dawn services, by the time 10am comes around we are all quite keen for a nice big cup of tea and an ANZAC bickie.

Now these biscuits were sent to soldiers on the front line by the women back home during World War 1. They were sent because due to the high sugar content acting as a preservative. However they contain a high amount of butter which went rancid by the time they got to their men. So yes they were safe to eat but not so tasty after a couple of months of postage. However there is no chance of even seeing how long these ones will last in the pantry for as I know for a fact that Alix and Lucy shall gobble them up before they even have time to make a cup of tea to go with them.

Now my Mum says I am the better biscuit maker between her and I. I however disagree, ANZAC biscuits are the one biscuit that seems to fall apart on me. Mum's are far better, they are big, fat and chewy. Maybe perhaps because I eat half the mixture before it can even make it to a ball on the baking tray. Anyway I use the Edmonds Cookbook recipe but use 120g of butter rather than 100g. It makes them more moist and less likely to fall apart.

Edmonds Cookery Book ANZAC biscuits (modified slightly)

Makes 12

120g butter
1 tablespoon golden syrup
125g flour
150g sugar
1 cup rolled oats
1 cup desiccated or threaded coconut (threaded looks a bit fancier for those looking to impress)
1 1/2 teaspoons baking soda
2 tablespoons boiling water


Preheat the oven to bake at 180 degrees.

In a saucepan, melt together the butter and golden syrup.

Sieve your flour, mix together with your sugar, coconut and oats.

In a small bowl (a mug or a small measuring cup will do) mix together your baking soda and just boiled water. Quickly add this to the hot butter and golden syrup mixture in the saucepan, stirring as you add. It will foam up.

Once the butter has foamed up all it can, pour this into the dry ingredients. Stir to combine with a spoon.

Roll ping pong ball sized balls of mixture and place onto a baking tray lined with baking paper. Flatten the balls gently with a fork.

Bake at 180 degrees for 15 minutes or until golden brown. You may find the back row brown faster than the front row due to your oven. If this is the case just turn your tray around halfway though.

Leave to cool once out of the oven so that they firm up.

Make yourself a cup of tea an enjoy!

Have a good day!