While the ANZAC biscuit is now a delicious sweet treat, served as tradition each year to commemorate the Australians and New Zealanders who served our countries in war, originally the biscuit was in fact a savoury version.
Enjoy our sweet recipe of the classic ANZAC biscuit below.
1 cup plain flour
2 cups rolled oats
¾ cup white sugar
2 tablespoons golden syrup
125g butter, chopped
2 tablespoons hot water
1 teaspoon bicarbonate of soda
- Preheat oven to 150°C.
- Put flour in a large bowl and stir through the oats and sugar.
- In a small saucepan over medium heat, mix the butter, syrup and hot water. Stir occasionally until the butter has melted.
- Add the warm syrup mixture to the oat mixture and stir until well combined.
- Using a spoon, shape approximately a tablespoon of mixture into a ball. This should make around 25-30.
- On lined baking trays, arrange the balls with at least 5-8cm spacing between each. Press each ball lightly with a fork to flatten slightly.
- Bake for 20 minutes, or until golden brown.
- Cool the ANZAC biscuits before serving.
As the biscuits require spacing between them to allow for spreading, it is recommended to bake the ANZAC biscuits in batches.
To read more of our Seasons recipes, head to our blog page.