I became intrigued with ANZAC Biscuits after visiting the Museum of New Zealand Te Papa Tongarewa exhibit Gallipoli: The Scale of Our War, and wanted to learn how to make authentic ones at home. These are perfectly crispy around the edges with a hint of chewiness in the middle. Simple ingredients and a history worth knowing.
About ANZAC Biscuits
The history behind ANZAC biscuits is fascinating. During World War I, families and women’s groups from Australia and New Zealand sought to send food to their soldiers overseas that would not spoil easily and could survive weeks of transport. The catch was limited wartime pantry ingredients. ANZAC biscuits answered the call!
ANZAC Day is April 25. If you are baking these to mark the occasion, know that you are part of a tradition shared across two countries and a century of kitchens.
Before You Begin
Golden syrup is what gives these biscuits their buttery, caramel-like flavor. In a pinch, you can substitute with light corn syrup or honey, or even a combination of the two. Corn syrup has a lighter flavor, while honey adds a distinct honey flavor to your biscuits and can make them brown more quickly in the oven.
If you prefer a crispier texture throughout, flatten them a little more before baking. If you want more chew in the center, leave them slightly thicker and pull them just as the edges begin to color.
ANZAC Biscuits Recipe
Ingredients
- 1 1/4 cups all-purpose flour
- 1 1/4 cups rolled oats
- 1 cup unsweetened, shredded coconut
- ½ teaspoon fine sea salt
- 2/3 cup unsalted butter
- 4 tablespoons golden syrup
- 3/4 cup firmly packed brown sugar
- ½ teaspoon baking soda dissolved in 1 teaspoon water
Instructions
Preheat the Oven: Set the oven to 320°F and adjust the racks as needed.
Line the Pan: Line your baking sheet/s with parchment paper.
Mix the Dry: In a large bowl, whisk the flour, oats, coconut, and salt. Set aside.
Melt and Mix: In a small pot over medium heat, add the butter, syrup, and brown sugar, stirring constantly, until it bubbles around the edges (~3 minutes). Remove from the heat and whisk in the baking soda until it reacts with the acidic syrup, forming a fine foam.
Mix and Shape: Drizzle the wet ingredients over the dry ingredients and mix. Roll golf ball-sized balls and then flatten to ~1 cm thick, spacing an inch apart on the baking sheet.
Bake it Off: Bake until they start to brown around the edges (~15 minutes). Transfer to a cooling rack or a folded dish towel.
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