VBT Recipe: Lauren's Anzac Biscuits

Check out VBT trip leader Lauren’s recipe for Anzac biscuits below, and join her on our New Zealand: The South Island tour to sample other local favorites!

The Anzac biscuit is a sweet biscuit, popular in New Zealand and Australia, that has long been associated with the Australian and New Zealand Army Corps (ANZAC), which was established in World War I. It is said that the biscuits were sent by wives, mothers, and women’s groups to the soldiers abroad because the ingredients kept well during transport. Now, Anzac biscuits are traditionally made for Anzac Day on April 25 to commemorate the New Zealanders and Australians who served our country.

These biscuits were created with simple ingredients that were available under food rationing. Eggs were not readily available so butter, treacle (golden syrup), and baking soda were used as a leavening agent. In modern times any biscuit commercially sold as an “Anzac biscuit” must follow the traditional recipe. Collectable Anzac biscuit tins have been released on occasion, often featuring the poppy, a symbol associated with Anzac Day.

My family, like most other “Kiwi and Aussie” families, enjoys Anzac biscuits on Anzac day, as well as other occasions throughout the year. The simplicity of the ingredients and baking method makes them a quick go-to recipe. My favorite variation is soft and chewy.

Lauren's Anzac Biscuits

These sweet coconutty and buttery biscuits can be shaped and baked differently to create your perfect vision of a cookie. Golden syrup makes them extra special and can be found in the British section of large grocers. Light corn syrup is a good substitute. Makes: 30 biscuits Active Time: ½ hour Total Time: 1 hour

Ingredients:

1¼ cups all-purpose flour 1 cup rolled oats 1 cup shredded unsweetened coconut 1 cup brown sugar ½ cup butter ¼ cup golden syrup (or light corn syrup) 1 ½ tablespoons water ½ teaspoon baking soda

Method:

1. Preheat oven to 325°F. Line 2 large cookie sheets with parchment paper.
2. Combine flour, oats, coconut and brown sugar in a large bowl.
3. Stir butter, syrup, and water in a small saucepan until butter just melts. Stir in baking soda and then mix into dry ingredients until well combined.
4. Roll mixture into balls slightly smaller that golf bowls (about a heaping tablespoon) and place on cookie sheets allowing room for the biscuits to spread.
5. Choose your biscuit style:

• For very thin and crunchy biscuits, press balls very flat and bake for 8-12 minutes, until golden.
• For crunchy biscuits with a chewy center, use fork to lighten flatten and bake for 12-15 minutes, until golden.
• For chunky, super hard biscuits, leave in ball shape and bake for 15-20 minutes, until golden.

1. Allow to cool on the sheets (they will harden as they cool). Stored in an airtight container in the refrigerator, the biscuits will keep well for 2 weeks.

Category: Dessert & Baked Good Countries of Origin: Australia and New Zealand Suitable for Diet: Vegetarian