ANZAC, meaning Australian and New Zealand Army Corps, is a term that came to represent our Aussie and NZ soldiers during WW1. ANZAC Day itself commemorates the landing at Gallipoli. At a time when ingredients were scarce and long trips by sea meant that food would spoil, enterprising women gathered together to create a recipe that would be both nourishing and hardy. ANZAC Biscuits (and only ever ANZAC biscuits) don’t have eggs, instead it’s the golden syrup in an ANZAC Biscuit recipe that binds them together.
You might have had a little eye roll at our “and only ever ANZAC biscuits” as we do whenever people go crook at our interchanging cookie for biscuit in Sweet Magazine and other places. But in Australia there are enforceable regulations that protect the word ANZAC and how it can be used. According to the Department of Veterans Affairs, who administer the regulations;
Applications for Anzac biscuits are normally approved provided the product generally conforms to the traditional recipe and shape, and are referred to as ‘Anzac Biscuits’ or ‘Anzac Slice’. Referring to these products as ‘Anzac Cookies’ is generally not approved, due to the non-Australian overtones.
We’re so incredibly thankful for the sacrifice that our diggers have made, and continue to make at home and abroad. To that end at Sweet, we remember them in the best way we know how; by baking ANZACs with our version of Nanna’s old ANZAC Biscuit Recipe.
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Our ANZAC Biscuit Recipe is pretty much the same as any other recipe out there, with a few small differences that will yield a softer biscuit.
1 cup plain flour
1 cup rolled oats
3/4 cup light brown sugar
3/4 cup sweetened moist coconut flakes
160g unsalted butter, melted
1/4 cup golden syrup
1 1/2 tsp bi-carb soda
Sift the flour into a large bowl, add the rolled oats, light brown sugar, sweetened moist coconut flakes and stir to combine.
Melt together the golden syrup and butter in a small microwave safe container. It’s best to chop the butter into small cubes before melting in the mircowave. Add the bi-carb soda and stir well before adding to the dry ingredients.
Mix well with a wooden spoon until all the ingredients are combined.
Roll tablespoon amounts of the ANZAC Biscuit dough into balls and place on a biscuit tray lined with baking paper. Continue placing the balls of dough on the tray approximately 5cm apart. Flatten slightly with the back of a fork.
Bake in a moderate oven for about 12 minutes until the biscuits are golden brown around the edges. While they’re still hot, use a fork to re-shape the biscuits to about 1cm smaller. This step, along with using moist coconut flakes and extra butter will give you a softer, chewier ANZAC biscuit. If you like yours crisp, leave them in the oven a touch longer and don’t re-shape them when you take them from the oven.
Makes approximately 24