ANZAC biscuits were sent to soldiers as care packages by their mothers and wives. Given its long shelf life, the biscuit travelled well and far.
Today, these sweet treats are a perfect snack on the go. Take a break and enjoy them with a tall glass of milk or hot cup of tea or coffee.
Serving: 24 biscuits (approx.)
- 1 cup rolled oats
- 1 cup all-purpose flour
- 1 cup shredded coconut
- 1 cup granulated sugar
- 1/2 cup butter
- 2 tbsp golden syrup (or corn syrup)
- 2 tbsp water
- 1 tsp baking soda
- Preheat oven to 375°F. Grease 2 cookie sheets. Add the oats, flour, coconut, and sugar to a large bowl and mix together.
- In a small saucepan over a low to medium heat, whisk the butter, golden syrup, and water until the butter is completely melted. Remove from heat and stir in the baking soda.
- Pour the butter mixture into the dry ingredients, using a spatula to mix the ingredients together.
- Drop tablespoonfuls of the batter onto the greased cookie sheets, leaving room for them to spread out a bit.
- Bake for anywhere from 12 to 18 minutes, depending on desired texture. The shorter time will yield chewy biscuits, whereas with the longer time the biscuits become more crispy.