The humble Anzac biscuit is something all Australians (and presumably New Zealanders) grow up with. Devised to go in the ration packs of Anzac (Australian and New Zealand Army Corps) troops, it’s a unique part of our heritage and cuisine.

April 25 is Anzac Day and, in a very small tribute to those troops that came ashore at Gallipoli in Turkey in World War 1, 99 years ago today, Greedy Girl offers her mother-in-law’s recipe for these utterly wonderful biscuits.
Gluttonous husband’s dear mother, Peg, is a typical country cook. She roasts, bakes and also makes a pretty sensational lasagne. However it’s her Anzac biscuits that we enjoy almost every day as a treat and are much prized by our friends when they get served up with coffee after dinner.

1 cup oats
1 cup plain flour
1 cup caster sugar
1 cup fine desiccated coconut
125 grams unsalted butter
Quarter cup golden syrup (you can substitute corn syrup if you’re somewhere golden syrup isn’t available)
Third of a cup of boiling water
Rounded teaspoon of bicarbonate of soda

Place all the dry ingredients in a bowl and mix with your fingers to combine.

Recipes: Anzac biscuits

The dry ingredients

Melt together the butter and golden syrup.
Recipes: Anzac biscuits

Substitute corn syrup if you can’t get golden syrup

Once it’s melted, take it off the heat. Dissolve the bicarb in the boiling water and add to the butter and golden syrup.

Recipes: Anzac biscuits

Bicarb will make the mixture foam slightly

And then just add the dry ingredients to this mix.
Recipes: Anzac biscuits

Time for the flour

Mix it together well. The result should be quite firm. It’s not a dough, so it doesn’t need to be rested. Just take heaped teaspoonfuls of the mix and dot them on a tray lined with baking paper. Make sure they’re well spaced out so they have room to spread while baking.

Recipes: Anzac biscuits

Dot teaspoonfuls on a tray

And into the oven they go. Bake at 180 degrees celsius for 8 minutes. Peg doesn’t use a fan forced oven but if you must use one, the equivalent temperature is about 160 degrees. Your nose will tell you when they’re cooked, because the aroma is incredible. They come out thin, crispy and delicious and despite a reasonable amount of sugar and golden syrup they’re not overly sweet.
Recipes: Anzac biscuits

Thin and crispy (once cooled)

If you prefer your biscuits to be thicker and chewier, rather than thin and crisp, use slightly less water.

Cool them on the tray and once they’re cold you can chow down! It’s incredibly simple and completely delicious. This recipe makes around 30 biscuits.

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