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.
Get the latest travel trends & hear about the best deals on vacations around the world.
If you’re a Globetrotter, these are the newsletters for you!