To commemorate Anzac Day, we have a delicious Anzac Biscuit recipe for you to try.
This is a modern take on the original Anzac Biscuit which was not sweet at all. Rather it was a savoury hardtack biscuit used in soldiers’ ration packs as a substitute for bread.
- 125 g butter
- 2 tbs maple syrup
- 1 ¼ cup wholemeal flour
- 1 cup rolled oats
- 1 cup desiccated coconut
- 3/4 cup coconut sugar (or caster sugar)
- 1/2 tsp bicarbonate of soda
- 2 tbs boiling water
Preheat the oven to 175°C or 160°C for a fan forced oven. Grease or line an oven tray with baking paper. Then, melt the butter and the maple syrup in small saucepan over low heat and stir until smooth.
Combine bicarbonate of soda and boiling water, then add to the butter and maple syrup saucepan mixture and stir.
In a medium mixing bowl, add the flour, oats, desiccated coconut, sugar and mix until combined. Pour the wet mixture into the dry mixture and stir well.
Roll tablespoons of the mixture into balls, place them on your baking tray and flatten. Be sure to space the biscuits well apart, as they will expand slightly during cooking.
Bake for approximately 15-20 minutes or until golden brown. Place the cooked biscuits on a wire rack until cool.