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Classic Anzac biscuits

The only recipe you'll need. - by Ellie Vernon
  • 22 Jun 2022
Prep: 10 Minutes - Cook: 45 Minutes - Easy - Serves 28
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Once named ‘Rolled oat biscuits’ or ‘Soldiers’ biscuits’, the history of Anzac biscuits dates back to a time when women would bake treats to send to troops overseas.

These treats would often have to endure a lengthy journey (sometimes lasting several months), so it was important to select a recipe with ingredients that would not spoil easily. Traditional Anzac biscuits, which do not contain egg, were a perfect candidate for the task - although they weren’t officially labelled Anzac biscuits until the 1920s.

In the years since, many have put their spin on this classic recipe - creating macadamia, lime and white chocolate Anzac biscuits and even a chocolate caramel Anzac slice - but sometimes, only the original version will do. 

Here’s how to make classic Anzac biscuits using the traditional recipe. 

Ingredients

• 1 cup plain flour

• 2 cups rolled oats

• ¾ cup white sugar

• 125g butter, chopped

• 2 Tbsp golden syrup

• 2 Tbsp hot water

• 1 tsp bicarbonate of soda

Method

  1. Preheat oven to 150°C. Line 4 oven trays with baking paper

  2. Put flour in a large bowl and stir in oats and sugar.

    Step @stepIndex

    Step 2   

  3. Combine butter, syrup and hot water in a small saucepan over a medium heat. Stir occasionally until butter has melted.

    Step @stepIndex

    Step 3   

  4. Stir bicarbonate of soda into syrup mixture and remove from heat.

    Step @stepIndex

    Step 4   

  5. Add warm syrup mixture to oat mixture.

    Step @stepIndex

    Step 5   

  6. Stir until well combined.

    Step @stepIndex

    Step 6   

  7. Shape tablespoons of the mixture into 28 balls.

    Step @stepIndex

    Step 7   

  8. Arrange balls on prepared trays about 8cm apart. 

  9. Press each ball lightly with your fingers to flatten slightly.

    Step @stepIndex

    Step 9   

  10. Bake, in batches, for 18-20 minutes or until golden brown. Remove from oven and cool on trays. Serve.

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  • Food
  • Desserts Recipes
Ellie Vernon
Ellie Vernon
Elle is an experienced Food Editor currently working on Australia’s most read consumer magazine, Better Homes and Gardens.

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