Enjoy these scrumptious Anzac biscuits that are perfect for a quick snack or dessert. Made with oats, coconut, and golden syrup, these biscuits are crunchy on the outside and chewy on the inside. They have a rich flavor with a hint of sweetness. This recipe is quick and easy to follow, with simple ingredients that you probably already have in your pantry.
- 1 cup rolled oats
- 1 cup all-purpose flour
- 1 cup desiccated coconut
- 1 cup granulated sugar
- 1/2 cup unsalted butter
- 2 tablespoons golden syrup
- 1 teaspoon baking soda
- 2 tablespoons boiling water
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, combine the rolled oats, flour, coconut, and sugar.
- Melt the butter and golden syrup in a small saucepan over low heat, stirring until smooth.
- In a small bowl, dissolve the baking soda in boiling water and add it to the melted butter mixture.
- Pour the melted butter mixture into the dry ingredients and mix well until combined.
- Drop tablespoonfuls of the mixture onto the prepared baking sheet, leaving enough space between each biscuit for spreading.
- Bake in the preheated oven for 12-15 minutes or until the biscuits turn golden brown.
- Remove from the oven and let the biscuits cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Store the Anzac biscuits in an airtight container for up to 1 week.
Anzac biscuits were originally made during World War I and sent to Australian and New Zealand soldiers serving overseas.
The biscuits were specially designed to have a long shelf life and remain fresh during transportation.
The name 'Anzac' stands for Australian and New Zealand Army Corps.