“These are the tastiest biscuits mom!”, exclaimed my daughter after finishing almost half a dozen freshly baked Anzacs. My son who is less vociferous of the two, and a picky eater, had four in a go, which meant he loved them immensely. We all enjoyed Anzacs so much that I made another batch the very next day which too got over in a day.
Anzacs are not only nutritious but full of energy too. Anzac biscuits are popular in Australia and New Zealand. Anzac biscuits have been associated with the Australian and New Zealand Army Corps (ANZAC) established in World War I. It is believed that the wives of the soldiers made these biscuits for the soldiers in the war. I read the history of the biscuits here.
Original recipe asks for golden syrup. I have used honey in the same quantity.
Recipe adapted from The Australian Women’s Weekly
This is how I made Anzacs
1 cup rolled oats
1 cup all purpose flour
1 cup firmly packed brown sugar
½ cup desiccated coconut
½ cup (1 stick)butter
2 tablespoons honey
1 tablespoon water
½ teaspoon baking soda
Preheat oven to 160 degrees C. Grease the baking tray.
Combine oats, sifted flour, sugar and desiccated coconut in a large bowl.
Combine butter, honey, and water in a small saucepan. Stir over low heat until smooth. Tun off the heat.
Add baking soda.
Add baking soda.
Stir in dry ingredients. Mix well.
Roll level tablespoons of mixture into balls. Flatten them from the top. Place them about 5cm apart on tray.
Bake for 10 to 12 minutes (keep an eye on the biscuits after 10 minutes as they bake very fast)
Repeat with the remaining dough. Cool and store in an airtight container.