April 25 is Anzac Day in Australia and New Zealand, a day of remembrance for those who served our countries. These sweet, oaty, crispy biscuits were said to have been sent to Australian and New Zealand Army Corps (ANZAC) soldiers during World War I by their wives and families.
Recipes for Anzac biscuits don’t vary too much, just remember they never contain egg and are never to be called cookies. Golden syrup is a pale-coloured treacle, similar in colour and consistency to honey. It is widely available in the UK, Australia, New Zealand, Canada and South Africa. I’ve also read a version of golden syrup is popular and locally produced in Louisiana, so US bakers may have luck finding it in that area. Light corn syrup is a suggested alternative, but true Anzac biscuits always contain golden syrup.
Recipe from Woman’s Day magazine
1 cup rolled oats
1 cup plain flour, sifted
1 cup caster sugar
1 cup desiccated coconut
125g butter, chopped
1 tablespoon golden syrup
2 tablespoons boiling water
1 teaspoon bicarbonate of soda
Preheat oven to moderately low, 160°C. Line baking trays with baking paper.
In a medium bowl, combine oats, flour, sugar and coconut.
In a small pan, combine butter and golden syrup. Stir over low heat for 2-3 minutes until melted.
In a small jug, combine water and bicarbonate of soda. Stir into butter mixture. Pour into dry ingredients. Mix well.
Roll pieces of mixture into walnut-sized balls. Arrange on prepared trays, leaving a 4cm space between each biscuit to allow for spreading. Press lightly to flatten.
Bake for 15-20 minutes until golden. Allow to stand for 5 minutes before transferring to a wire rack to cool. Biscuits will harden on cooling.