Anzac biscuits are associated with the Australian and New Zealand Army Corps (ANZAC) established in World War I. It is claimed that the biscuits were sent by family to soldiers abroad, because their ingredients were available, and the lack of eggs meant the biscuits kept well. Recipe believed to be from around 1911
- 2 level cups rolled oats
- 1 level cup plain flour
- 1/2 cup sugar
- 4 1/2 oz butter
- 2 Tbsp golden syrup
- 1 leval teaspoon bicarbonate of soda
- 2 tbsp. boiling water
Preheat oven to 325F or 160c. Grease trays line with baking paper.
Combine dry ingrediance oats, flour, sugar in a large bowl and mix well. Place butter and syrup (dip the measuring spoon in hot water so all the syrup comes away from the spoon) in a medium saucepan. stir over low heat until smooth.
Stir the bicarbonate of soda in a cup with the measured boiling water until its dissolved then add to the pan of hot melted butter and golden syrup. Stir until it froths up then immediately add to the dry ingredients and mix all together.
Make by taking a teaspoons or a flat dessert spoon of the mixture, place it in your hand, bring together by rolling into a ball, place 2inc/5cm apart on the baking sheet.
The biscuits need to be flattened slightly so press down with a fork dipped in a little flour (this will stop it sticking).
Put trays in a pre heated oven for 15 – 18 minutes until golden.
When cooked they will still be soft so leave the biscuits on the trays for 5 minutes before transferring them to a cooling rack.