ANZAC biscuits are a quintessential Australian and New Zealand dish (see recipe below). We make these biscuits on 25th April – ANZAC Day – to commemorate the service of our soldiers fighting in Gallipoli during World War One. Apparently wives and mothers used to send a similar version of these biscuits to their husbands and sons on the war front to provide them with some nourishment and a taste of home. They were a perfect biscuit for the long journey from Australia because they don’t contain any egg, which meant they could survive the trip without spoiling.
ANZACs are a great biscuit to make with children because they’re super simple and the dough is very forgiving when it comes to being overworked by little hands. Just bear in mind that they are quite sweet, so save them for an occasional treat.
Thanks to the Woolworths Baby and Toddler Club, here’s a how-to video for making ANZACs with me and my son Harry (who was surprisingly well behaved the day of filming!). Enjoy!
Makes about 30-35
1 cup (90 g) rolled oats
¾ cup (65 g) desiccated coconut
1 cup (150 g) plain flour
¾ cup (165 g) sugar
125 g butter
1 tbs golden syrup
2 tbs boiling water
1 ½ tsps bicarbonate of soda
Preheat the oven to 160C. Line two baking trays with baking paper.
Mix together the oats, coconut, flour and sugar in a large bowl. Set aside.
Melt the butter and golden syrup in a small saucepan over a low heat. Mix the boiling water and bicarbonate of soda and add to the butter mixture. Add to the dry ingredients and stir until well combined.
Roll the mixture into walnut-sized balls and place onto the prepared baking trays, flattening slightly. Bake for 15 minutes or until golden. Cool on trays for 5 minutes, then transfer to a rack to cool completely. Store in an airtight container.