Retro Classic - Anzac Biscuits.

I can’t take the credit for the golden tower of Anzac biscuits below, but they were made in my kitchen, if that counts? Leah, my oldest daughter whipped up this batch for the lunches this week.

The recipe for Anzac Biscuits is one that Australians and New Zealanders argue over, both claiming its invention, and people have a definite preference for either the slender and crunchy version or thick, soft and chewy.

The story goes that during WWI, the mothers and wives of the soldiers were concerned that their lads were not getting the nutrition they needed, and a group of women came up with a recipe based around rolled oats. Eggs were scarce since many of the poultry farmers were off at war and the biscuits would not store as well with them included, so they were omitted from the recipe. Originally called Soldiers Biscuits, they were renamed Anzac Biscuits after the landing at Gallipoli.

These are a great cookie to have in the cupboard, they keep well and they are wonderful with a cup of tea or coffee. They are still made today and a firm household favourite in New Zealand and Australia.

I have several recipes for Anzac biscuits, this one below is my current favourite, and comes from The Great New Zealand Baking
Book

- by Allyson Gofton

Anzac Biscuits

  • 1 cup of flour
  • pinch of salt
  • 1 cup of sugar
  • 1 cup of rolled oats
  • 125 grams butter
  • 1 Tblspn golden syrup
  • 1 tspn vanilla extract
  • 1 tspn baking soda
  • 2 Tblspn boiling water

Sift the flour and salt together into a large bowl. Stir in the sugar and the rolled oats

Melt the butter, golden syrup and vanilla together. Dissolve the baking soda in the boiling water and mix into the flour with the melted butter, mixing until they are all combined.

Roll spoons of the mixture into balls and place on a baking sheet

Bake at 180C for about 10-12 minutes until the biscuits have flattened and become a reddish brown - they can burn quite quickly, so keep a close eye on them.

Transfer to a cooling rack, the biscuits will crisp up as they cool.