Why you are cooking this tonight
Anzac biscuits are the most Australian bake there is. Rolled oats, coconut, golden syrup, bicarb fizzed with boiling water. The original recipe was shipped to WWI soldiers by wives and mothers because the ingredients kept for weeks and did not spoil at sea. A century later, they are still the best biscuits in the tin.
The texture is your choice: chewy or crunchy. More golden syrup and underbaking gives chewy. Less syrup and longer in the oven gives crunchy. This recipe hits the middle: crisp edge, chewy middle. Spread them well apart on the tray – they spread a lot.
Notes on method
Golden syrup is non-negotiable – honey or treacle change the flavour entirely. Combine the bicarb with boiling water last and pour in quickly – it fizzes and lightens the dough.
What to pour with it
Australian billy tea, a glass of milk, or a Rutherglen muscat if you are treating them as dessert.
The recipe
Ingredients
Method
- Preheat oven to 160°C fan-forced. Line 2 trays with baking paper.
- Combine oats, flour, coconut and brown sugar in a large bowl.
- Melt butter and golden syrup in a small saucepan over low heat.
- Stir bicarb into boiling water in a small bowl - it will foam. Pour immediately into the melted butter mixture; it will fizz.
- Pour wet into dry. Stir until combined.
- Roll tablespoons of mixture into balls. Place on trays, leaving 5cm between each (they spread a lot). Flatten slightly with the back of a fork.
- Bake 12-15 minutes until deep golden. Cool on trays 5 min (they will be soft) then transfer to a wire rack to crisp up.
- Keep in an airtight tin for up to 2 weeks.