Anzac Biscuits are a traditional Australian biscuit created during WW1, to send long distance to the Australian and New Zealand troops in Gallipoli. The current recipes are no doubt different to the ones made in times of war, and food shortages. Nonetheless, these biscuits are delicious. Golden, buttery with a caramel flavour, thanks to the golden syrup.
We have churned out thousands of these biscuits over the years as it was one of the first things we learnt to cook as children. They were our father Jim’s, favourite biscuit, so there was always plenty of golden Anzacs in the tin.
Making these biscuits today brought back wonderful memories of our father, just wish we could bake him one more batch….
Rolled oats
Make sure you use rolled oats, as instant oats will make the biscuit mixture spread too much and result in a flat biscuit.
Golden syrup
In Australia, we have a local brand made by CSR, who have been making golden syrup here since 1855. It’s a golden-red coloured syrup with a smooth caramel toffee taste. Lyle’s golden syrup is produced in the UK and is available in the USA. Both syrups are available through Amazon and in the international food sections of many supermarkets.
Biscuit size
We used a 4cm (1 1/2 inch) scoop for the biscuits. They very nearly double in size when baked. So if you’re after a smaller biscuits just make them smaller and of course you’ll get more out of the batch. We just happen to like a big biscuit. We mean, if you’re going in, you’re going in!
Soft and chewy, or a snap?
We have used soft brown sugar in this recipe to provide a soft and chewy biscuit. If you’d like a snappier biscuit, change the brown sugar to caster sugar.
Anzac biscuits keep for a week in an airtight container. You can pop them into a preheated 180c (350f) oven if they last longer and you want to ‘freshen’ them up.
Check out some more fabulous winning biscuit recipes
click on the link…..Chocolate Chip Cookies with Macadamia
click on the link…..Almond Cookies – Gluten Free
click on the link…..Condensed Milk Coconut Macaroons
click on the link…..Chocolate Almond Cookies
What’s your go to biscuit/cookie recipe?
We would love to hear from you in the comments below when you make these golden Anzac biscuits.
Yield: about 15 large biscuits
Anzac Biscuits
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Golden, buttery with a caramel flavour, thanks to the golden syrup. The biscuits are super quick, and easy to make.
Ingredients
125 g (4 ounces) butter, cubed
2 tablespoons golden syrup
1/2 teaspoon bicarbonate of soda (baking soda)
2 tablespoons boiling water
1 cup (90 g) rolled oats -see notes
1 cup (150 g) plain (all-purpose flour)
3/4 cup (60g) desiccated coconut
1 cup (220 g) firmly packed soft brown sugar, or caster sugar for a crisper biscuit
Instructions
preheat oven to 180c (350f) on bake , not fan
line two baking sheets with baking paper
melt butter and golden syrup together in a small pot
mix boiling water and bicarb soda (baking soda) together, then pour it into the melted butter and syrup and remove from heat (mixture will foam up a little)
in a bowl add rolled oats, coconut, sugar and flour
pour melted butter over dry ingredients and mix together (mixture is quite dry)
scoop or roll even sized balls and gently flatten them with the palm of your hand (just enough to flatten the dome of the ball)
bake for 12-13 minutes or until golden
cool biscuits on the tray
serve and enjoy!
Notes
you will need to use rolled oats, not quick cooking oats
Anzacs keep for a week in an airtight container
if they go a little soft you can pop them into a preheated oven 180C/350f for a few minutes
The good news is you don't need to tinker with the ingredients to get the texture you prefer, only the cooking time. Just as with chocolate brownies, variations in cooking time can mean the difference between a chewier or firmer Anzac biscuit.
Best substitute for golden syrup is a combination of light molasses or treacle, plus honey. I use 1 part molasses or treacle, and 3 parts honey – the flavour is nearly identical, and the colour is very similar (a bit darker).
Anzac biscuits have long been associated with the Australian and New Zealand Army Corps (ANZAC) established in World War I. It is thought that these biscuits were sent by wives and women's groups to soldiers abroad because the ingredients do not spoil easily and the biscuits kept well during naval transportation.
A point of interest is the lack of eggs to bind the ANZAC biscuit mixture together. Because of the war, many of the poultry farmers had joined the services, thus eggs were scarce. The binding agent for the biscuits was golden syrup or treacle.
So, make sure you roll and bake the mixture as soon as possible after mixing to make rolling and flattening of the biscuits easy. If it does get a little dry you can just mix in another tablespoon or two of water to help make it a little more pliable before shaping.
Your cakes and biscuits will have a slightly finer texture when using caster sugar while if you use granulated sugar, your cakes will have a slightly coarser texture and your biscuits will be more crunchy.
In the U.S., golden syrup is usually sold under the name of light treacle, but it's not readily available in many grocery stores. In cooking recipes, molasses and light treacle are often used interchangeably because their textures and flavor profiles are similar.
Brown Butter Anzac Biscuits. This easy Anzac Biscuit recipe is chewy and oaty. Anzac biscuits are made with brown butter and honey or golden syrup for a perfect depth of flavour. These chewy Anzac biscuits keep well, so are great to make ahead of time.
“Referring to these products as 'Anzac Cookies' is generally not approved, due to the non-Australian overtones,” the guidelines state. The Department says on its website: “No person may use the word Anzac, or any word resembling it in connection with any trade, business, calling or profession.”
The standard Army biscuit at this time was a rock-hard tooth breaker also called a ship's biscuit. Although it's a myth that Anzac biscuits were sent and eaten by troops in Gallipoli, some evidence suggests a rolled oats based biscuit was sent to troops on the Western Front, although this is not widespread.
Oats: here to bulk up your bikkies, oats are a key component in any Anzac biscuit. This clever ingredient soaks up the golden syrup and butter and forms a satisfying texture when mixed together.
Australians are divided over how Anzac biscuits should be served, with an overwhelming majority preferring them soft but a vocal minority in support of a crunchy consistency.
For those of you who have never had a hobnob biscuit, it's kind of like a cross between an Anzac and a digestive biscuit. This particular recipe comes from Kate Doran's Homemade Memories – Childhood treats with a twist, and uses wholemeal flour, oats and as well as being fairly restrained with the sugar.
'Hard tack' was, however, the most well-known term for the ship's biscuit. The ingredients were stone ground flour, water and salt, which were mixed into a stiff dough, baked in a hot oven for 30 minutes and then left to harden and dry.
chewy vs crispy is a combination of 2 things… ratio of fats to flour, and baking times/temps.. for more chewy cake like cookies, you want something with a high fat, content cooked at a lower longer temperature… for a more crispy or dryer cooking you want a lower fat batter cooked at a high temperature.
Remember moisture is the key! White sugar creates crispier cookies and brown sugar creates chewier cookies. Why use melted butter? Melted butter creates cookies with a different texture compared to cookies made with softened or creamed butter.
Texture - The biscuit dough has to be just right. If while mixing, you feel that the dough is too dry and crumbly and you are not able to shape it into rounds, add more liquid (this can be either in the form of a tablespoon of melted butter or just a tablespoon of boiling water).
Introduction: My name is Eusebia Nader, I am a encouraging, brainy, lively, nice, famous, healthy, clever person who loves writing and wants to share my knowledge and understanding with you.
We notice you're using an ad blocker
Without advertising income, we can't keep making this site awesome for you.