Classic Anzac biscuits

Once named ‘Rolled Oat Biscuits’ or ‘Soldiers’ Biscuits’, Anzac biscuits were made by the women back at home for the troops overseas, based on simple ingredients that would not easily spoil. - by Better Homes and Gardens

Andre Martin

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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

Preheat oven to 150°C. Line 4 oven trays with baking paper
Put flour in a large bowl and stir in oats and sugar.
Put butter, syrup and hot water in a small saucepan over a medium heat. Stir occasionally until butter has melted.
Stir bicarbonate of soda into syrup mixture and remove from heat.
Add warm syrup mixture to oat mixture.
Stir until well combined.
Shape tablespoons of the mixture into 28 balls.
Arrange balls on prepared trays about 8cm apart. Press each ball lightly with your fingers to flatten slightly.
Bake, in batches, for 18-20 minutes or until golden brown. Remove from oven and cool on trays. Serve.
To make Chocolate freckles - Makes 52

Shape 2 tsp of mixture into balls in Step 7 to make 52 balls. At the end of Step 8, press ¹⁄³ cup mini candy-coated chocolate buttons into tops of biscuits. Reduce baking time to 16 minutes.

Step 10

Andre Martin