Chewy ANZAC Biscuits
Chewy, crunchy or crispy; the ultimate ANZAC biscuit debate! Regardless of which camp you fall into, I think we can all agree that it doesn't get any easier than the ANZAC for a quick, tasty and relatively healthy treat.
The ANZAC biscuit or 'solider biscuit' originates from World War 1 and takes its name from the ANZAC's (Australian and New Zealand Army Corps). Concerned with the nutrition of their loved ones during the war, mothers, wives and girlfriends would bake ANZAC biscuits to send to their sons and husbands. The biscuits were both nutritious and capable of keeping for long periods of time, as they are egg and dairy free.
ANZAC biscuits (not cookies!) have been an Aussie staple ever since, and are enjoyed year round, especially around ANZAC Day (25 April). For the chewy kind, follow the recipe below; for crunchy, simply add a few more minutes to your baking time. Enjoy!
Chewy ANZAC Biscuits Recipe
1 cup (150g) plain flour
1 cup (90g) rolled oats
1 cup (85g) brown sugar
3/4 cup (165g) desiccated coconut
150 g butter
2 tablespoons golden syrup
1 teaspoon bicarbonate of soda
- 2 tablespoons water
- Preheat the oven to 160°C or 140C fan-forced. Line two baking trays with non-stick baking paper. Sift the flour into a large bowl. Stir in the oats, coconut and brown sugar.
- Put the butter, golden syrup and 2 tablespoons water in a small saucepan. Stir over a medium heat until melted. Stir in the bicarbonate of soda.
- Pour the butter mixture into the flour mixture and stir until combined.
- Roll level tablespoons of mixture into balls. Place on the trays, about 5cm apart.
- Press with a fork to flatten slightly. Bake for 10-12 minutes or until golden brown.
- Set aside on the trays for 5 minutes, then transfer to a wire rack so it cools completely.
* Makes approximately 21 biscuits depending on size.
G'Day Girl tip:
This dough freezes well. Simply place dough balls in a freezer bag and bake fresh as needed! Just add a couple more minutes to your baking time if baking from frozen.