Helen’s Anzac Outback Biscuits
This recipe is taken from the original, used during war times when rations were low. Unfortunately I didn’t have any desiccated coconut which is a key ingredient so, as usual, I had to adapt my recipe. I decided to divide my mixture in two and added cinnamon sugar to one half before baking to create one batch without the coconut and one batch with added cinnamon sugar. Both sets were scrummy but I personally love anything cinnamon. Apologies to those English folks back at home who may not be familiar with the metric ‘cup’.
Wet Ingredients 1
1 tbsp Golden Syrup
Wet Ingredients 2
1 tbsp boiling water
1 tsp baking soda
1 cup rolled oats
1 tsp salt
1/2 cup plain flour
1/2 cup sugar
1: Mix all dry ingredients together in large bowl
2. Gently melt butter in saucepan and remove from heat. Stir in golden syrup.
3. Place baking soda in a cup and add boiling water. This should foam up.
4. Pour foaming mixture in to butter/golden syrup. Stir – it should also foam up.
5. Gradually add wet mixture to dry mixture and mix well.
6. Place walnut sized pieces of dough on a lined baking tray and press down to form cookie shapes
Note: if the mixture is a little dry you may need to use your hands to compact and shape them, or try adding a little more melted butter. Remember that they will harden and bind together in the oven, traditional Anzac biscuits are meant to be hard and crumbly.
7. Bake in oven at 175c degrees for approximately 17 minutes.
8. Boil the kettle, make a cuppa, sit back, relax and enjoy.
For biscuits with a twist, try adding your favourite flavours such as cinnamon, vanilla essence, ginger or almond.
Any questions, just leave a comment below – enjoy!