While the ANZAC biscuit is now a delicious sweet treat, served as tradition each year to commemorate the Australians and New Zealanders who served our countries in war, originally the biscuit was in fact a savoury version.
Enjoy our sweet recipe of the classic ANZAC biscuit below.
1 cup plain flour
2 cups rolled oats
¾ cup white sugar
2 tablespoons golden syrup
125g butter, chopped
2 tablespoons hot water
1 teaspoon bicarbonate of soda
- Preheat oven to 150°C.
- Put flour in a large bowl and stir through the oats and sugar.
- In a small saucepan over medium heat, mix the butter, syrup and hot water. Stir occasionally until the butter has melted.
- Add the warm syrup mixture to the oat mixture and stir until well combined.
- Using a spoon, shape approximately a tablespoon of mixture into a ball. This should make around 25-30.
- On lined baking trays, arrange the balls with at least 5-8cm spacing between each. Press each ball lightly with a fork to flatten slightly.
- Bake for 20 minutes, or until golden brown.
- Cool before serving.
As the biscuits require spacing between them to allow for spreading, it is recommended to bake the cookies in batches.