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Anzac biscuits are more than just a sweet treat, they’re a cherished piece of Australian heritage, deeply tied to the nation’s history. These golden, chewy cookies, made with oats and coconut, hold a special place in the hearts of Australians.
Traditionally baked in homes across Australia, they carry a sense of warmth, comfort, and nostalgia. Originally sent to soldiers overseas during World War I, Anzac biscuits remain a beloved symbol of resilience, community, and connection.
What Is an Anzac Biscuit?
Anzac biscuits are simple, yet incredibly satisfying. Made from pantry staples like oats, flour, sugar, butter, golden syrup, and desiccated coconut, these biscuits are known for their distinctively chewy texture and caramelized flavour.
The absence of eggs is a key characteristic, a practical choice that ensured the biscuits could stay fresh during long journeys when they were originally sent to soldiers.
When baked, they develop a golden brown exterior that’s slightly crisp, while the inside stays soft and chewy. The oats give the biscuit a hearty texture, and the coconut adds a subtle richness that balances the sweetness perfectly.
Anzac biscuits are often enjoyed with a cup of tea, but their buttery sweetness and light, crumbly texture make them perfect for snacking any time of the day.
While they are simple in ingredients, the balance of flavours, earthy oats, sweet golden syrup, and a hint of nuttiness from the coconut makes them a timeless favourite.
Ingredients and Taste
The core ingredients of Anzac biscuits include rolled oats, desiccated coconut, flour, sugar, golden syrup, butter, and baking soda. These basic ingredients combine to create a biscuit that is deeply flavourful with a texture that’s both crisp and chewy.
The butter and golden syrup contribute to the rich caramel notes, while the oats provide a nutty, wholesome base. The coconut adds a gentle sweetness and richness that elevates the overall flavour.
The taste of an Anzac biscuit is comforting and familiar. The oats lend a subtle nuttiness, while the golden syrup brings a caramel like sweetness. The coconut gives it a slight tropical twist, and the butter provides that classic biscuit richness. It’s a simple, well balanced flavour profile that makes Anzac biscuits appealing to both adults and children alike.
A Taste of History
Anzac biscuits have a proud and poignant history. The name “ANZAC” stands for the Australian and New Zealand Army Corps, and these biscuits were first made by women during World War I to send to soldiers fighting overseas.
The ingredients were chosen for their durability and long shelf life, ensuring the biscuits could survive the long journey by sea to the troops. Unlike traditional biscuits, Anzac biscuits didn’t use eggs, which were scarce during the war, and the use of golden syrup as a binding agent became a defining characteristic.
Over time, Anzac biscuits became a symbol of home, comfort, and the bond between soldiers and their loved ones. They were not only a practical food item but also a reminder of home, packed with care and love. Today, Anzac biscuits are still baked and enjoyed, particularly around Anzac Day on April 25th, when Australians and New Zealanders honour their military service members.
Traditional Australian Anzac Biscuits Recipe (Serves 4)
Serves: 4 people
Ingredients:
- 1 cup rolled oats
- 1 cup desiccated coconut
- 1 cup plain flour
- 3/4 cup sugar
- 2 tbsp golden syrup
- 125g unsalted butter
- 1 tsp baking soda
- 2 tbsp boiling water
Directions
To begin, preheat your oven to 160°C (320°F) and line a baking tray with parchment paper. This lower temperature ensures the Anzac biscuits bake evenly without burning, helping them achieve their signature golden colour and chewy texture.
In a large bowl, combine the rolled oats, desiccated coconut, plain flour, and sugar. Stir these dry ingredients together to ensure an even distribution of each component. This forms the base of your biscuit mixture, and even mixing is key to achieving a consistent texture.
In a small saucepan, melt the butter over low heat. Once the butter has melted, add the golden syrup and stir until fully combined. The golden syrup gives the biscuits their signature caramel flavour and helps bind the ingredients together. Be careful not to let the mixture boil, just a gentle melt is sufficient.
In a separate small bowl, dissolve the baking soda in the boiling water. Stir until the baking soda is completely dissolved. This mixture is crucial, as it will react with the butter and syrup to give the biscuits their light, chewy texture.
Pour the dissolved baking soda mixture into the melted butter and syrup. The combination will cause a frothy reaction, this is normal and part of what gives the biscuits their distinctive texture. Stir the mixture thoroughly, ensuring all the ingredients are well incorporated.
Gradually add the butter mixture to the bowl of dry ingredients. Stir the wet and dry ingredients together until a sticky, well-combined dough forms. Be sure to mix thoroughly so that all the oats and coconut are coated with the buttery syrup mixture, which will help the biscuits hold together as they bake.
Using your hands, roll tablespoon-sized portions of the dough into small balls. Place each ball onto the prepared baking tray, leaving about 2 inches of space between them. Gently press each ball down with the back of a spoon to flatten them slightly. This step helps the biscuits bake evenly and gives them their classic shape.
Bake the biscuits in the preheated oven for 12-15 minutes, or until they are golden brown and slightly firm to the touch. Remove them from the oven and allow them to cool on the tray for 5 minutes before transferring them to a wire rack to cool completely. The biscuits will firm up as they cool, achieving their characteristic chewy yet crisp texture.
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