Classic Anzac biscuits: A traditional Anzac biscuit recipe Recipe

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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

Preheat oven to 150°C. Line 4 oven trays with baking paper
Put flour in a large bowl and stir in oats and sugar.

Step 2
Combine butter, syrup and hot water in a small saucepan over a medium heat. Stir occasionally until butter has melted.

Step 3
Stir bicarbonate of soda into syrup mixture and remove from heat.

Step 4
Add warm syrup mixture to oat mixture.

Step 5
Stir until well combined.

Step 6
Shape tablespoons of the mixture into 28 balls.

Step 7
Arrange balls on prepared trays about 8cm apart.
Press each ball lightly with your fingers to flatten slightly.

Step 9
Bake, in batches, for 18-20 minutes or until golden brown. Remove from oven and cool on trays. Serve.