Anzac Biscuits

Cookbook | Cuisine of Cuisine of New Zealand | Recipes

Overview
Category:	Pastries
Servings:	15?
Calories:	? Cal / ? kJ
Time:	prep: 15 min bake: 15 min
Difficulty:

ANZAC biscuits were (re)invented in New Zealand during the food rationing of World War II. The biscuit appears to be from 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. There are variations to the basic recipe, which does not contain eggs.

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

Warnings