Cookbook:Anzac Biscuits - eMyTextBooks

Cookbook:Anzac Biscuits

Cookbook | Recipe Index | Cuisine of New Zealand (Aotearoa)

ANZAC biscuits were (re)invented in New Zealand during the food rationing of World War II. The biscuit appears to be a variation of Scottish oat cakes, said to be from the Scottish-influenced city of Dunedin. The recipe was created to ensure the biscuits would keep well during naval transportation to loved ones who were fighting abroad.

Ingredients

• 2 cups plain (non - self raising) Flour
• 1 cup Sugar
• 4 tablespoons Golden syrup (Cane syrup)
• 1 cup desiccated Coconut
• 2 cups rolled Oats
• 8 oz Butter or Margarine

Procedure

1. Mix the dry ingredients in a bowl, and melt the syrup and butter in a saucepan. If necessary add a little water to the mix.
2. Mix the wet and dry ingredients and roll into small balls and flatten on oven trays
3. Bake at 150°C (300°F) for about 15 minutes.

The finished biscuits are quite chewy and crisp, with a long shelf-life.

Notes, tips, and variations

1. Using brown sugar instead of white sugar gives more colour and flavour
2. http://www.awm.gov.au/encyclopedia/anzac/biscuit/recipe.htm - Original WWI Recipe