Anzac Biscuits

Description

Anzac Biscuits - Authentic recipe from Australia. Ready in 25 min. Try it now!

1. 1

   Preheat the oven to 160 °C. Mix 100 g rolled oats, 150 g flour, 100 g sugar and 50 g desiccated coconut. Melt 125 g butter with 2 tbsp golden syrup.

   ⏱️ approx. 12 min

   💡 Tip: Anzac Biscuits are the iconic Australian-New Zealand cookies — made with rolled oats, coconut and golden syrup, either crisp or chewy. Steeped in history (ANZAC soldiers in World War I). No eggs, long shelf life.

2. 2

   Dissolve 1 tsp bicarbonate of soda in a little hot water and stir into the melted butter-syrup mixture (it will foam). Stir into the dry ingredients.

   ⏱️ approx. 12 min

   💡 Tip: Golden syrup provides the caramel flavour and acts as a binder (replacing eggs). Bicarbonate of soda (with the hot syrup) gives lift. Rolled oats and coconut create the characteristic texture. No eggs = long shelf life (historically sent by post).

3. 3

   Place small mounds on a baking tray (leave space — they spread). Bake at 160 °C for 12–15 minutes — shorter for chewy, longer for crisp. Leave to cool (they firm up).

   ⏱️ approx. 12 min

   💡 Tip: Anzac Biscuits are served with coffee or tea — these oaty, coconutty, caramel-flavoured cookies. Crisp or chewy. A classic from Australia and New Zealand with a proud history (ANZAC Day, 25 April).