How to cook your own batch of ANZAC Biscuits

These hardy and delicious biscuits were a way families in Australia could get nutritious food that lasted the lengthy trip (with no refrigeration) to their husbands, sons and brothers on the frontline in World War 1. 

Since then, ANZAC Biscuits have become a family favourite in kitchens across Australia. 

We asked the Moss Vale Evening CWA to share their go to recipe for when they whip up their batches of ANZAC Biscuit deliciousness. This is the one they use – happy baking, Highlanders! 

INGREDIENTS: 

150 g (1 cup) plain flour
220 g (1 cup) sugar
100 g (1 cup) of rolled oats
90 g (1 cup) desiccated coconut
125 g butter
1 tablespoon golden syrup or treacle
2 tablespoons boiling water 
1 teaspoon bicarbonate of soda 

METHOD: 

Preheat the oven to 180 degrees Celsius and lightly grease two baking trays. 

Combine the flour in a bowl with the sugar, rolled oats and coconut.

Melt the butter in a saucepan with the golden syrup over medium heat. 

Combine the boiling water with the bicarbonate of soda and stir to dissolve. 

Add to the butter mixture and mix well, then stir into the dry ingredients until thoroughly combined. 

Drop teaspoons of the mixture onto the trays, allowing room for spreading. 

Bake for 10 minutes, or until golden brown. 

Allow to cool on the tray for a few minutes before transferring to a wire rack to cool completely. 

Serve with a hot cuppa tea or a glass of milk – YUM! 

Recipe from the Country Women’s Association Cookbook : Seventy Years In The Kitchen.
Murdoch Books 2009.