Prep time
MinutesCook time
MinutesServes
AdultsDifficulty
Easy - Med - HardANZAC Biscuits
An Aussie icon, the ANZAC biscuit was first baked and sent overseas in food parcels by mothers and wives to ANZACs during World War One. Today it's a traditional family favourite which is enjoyed all year round.
An Aussie icon, the ANZAC biscuit was first baked and sent overseas in food parcels by mothers and wives to ANZACs during World War One.
Today it's a traditional family favourite which is enjoyed all year round. This recipe comes from another family favourite, The Australian Women's Weekly.
Preparation time
15 minutes
Cooking time
20 minutes
Serves
25
Ingredients
1 cup (90g) rolled Uncle Toby's oats
1 cup (150g) plain (all-purpose) flour
1 cup (220g) firmly packed light brown sugar
½ cup (40g) desiccated coconut
125g (4 ounces) butter
2 tablespoons golden syrup
1 tablespoon water
½ teaspoon bicarbonate of (baking) soda
Method
- Preheat oven to 160°C/325°F. Grease oven trays; line with baking paper.
- Combine oats, sifted flour, sugar and coconut in large bowl. Combine butter, syrup and the water in small saucepan, stir over low heat until smooth; stir in soda. Stir into dry ingredients.
- Roll level tablespoons of mixture into balls; place about 5cm (2 inches) apart on trays, flatten slightly. Bake about 20 minutes; cool on trays.
Nutritional count per biscuit: 5.4g total fat (3.6g saturated fat); 514kJ (123 cal); 17.2g carbohydrate; 1.2g protein; 0.7g fibre
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