Anzac Day is a time for remembrance. And acknowledge the sacrifice of all Australia and New Zealand’s armed forces. Mark the occasion with our most Aussie Anzac biscuits ever.
About the recipe
The Anzac biscuit is a sweet, crunchy biscuit that is very popular in Australia and New Zealand. Traditionally, the biscuits are made using rolled oats, flour, sugar, butter, golden syrup, baking soda and desiccated coconut.
Since World War I, the biscuits have been associated with the Australian and New Zealand Army Corps (ANZAC). In fact, it is believed that soldiers’ wives and women’s group baked and sent them to our armed forces because the ingredients are very hardy.
Ingredients
1 cup plain flour (all purpose flour)
1 cup rolled oats
150g white sugar
1 cup desiccated coconut, unsweetened
150g unsalted Long Paddock Cultured Butter
4 tbsp golden syrup
1 tsp baking soda
Method
1
Preheat oven to 180°C/350°F (160°C fan forced).
2
Line 2 baking trays with baking paper. In a medium bowl, mix flour, oats, coconut and sugar together.
3
Melt cultured butter and golden syrup in a hot saucepan over medium high heat and stir until butter is completely melted.
4
Add in baking soda and mix until uniform. Then, remove from heat.
5
Add butter mixture to flour and mix until combined. Roll level 1 tablespoon mixture into balls, then flatten with back of spoon into patties. Finally, place balls, 2.5 cm apart, on your prepared trays.
6
Bake biscuits for 15 minutes, or until deep golden. (Hint: Bake for 12 min if you want chewy biscuits).
7
Rest on trays for 5 minutes then transfer to a wire rack to cool. Bear in mind that they will harden as they cool.
Long Paddock Cultured Butter
Long Paddock source their organic milk from a small, family farm near Kyabram. The herd of 250 cows features a mix of Friesian, Jersey and Australian Dairy Shorthorn cattle.
Their cultured butter is hand crafted in small batches from fresh organic cream not utilised in cheese-making processes. It is slow fermented with premium cultures before being weighed and hand-formed. And, it is available both as an unsalted version for cooking and a salted version to be spread on bread.
Recipe card
The Most Aussie Anzac Biscuits Ever
Ingredients
- 1 cup plain flour
- 1 cup rolled oats
- 1 cup desiccated coconuts unsweetened
- 150 g white sugar
- 150 g Long Paddock Culture Butter unsalted
- 4 tbsp golden syrup
- 1 tsp baking soda
Instructions
- Preheat oven to 180°C/350°F (160°C fan forced).
- Line 2 baking trays with baking paper. In a medium bowl, mix flour, oats, coconut and sugar together.
- Melt cultured butter and golden syrup in a hot saucepan over medium high heat and stir until butter is completely melted.
- Add in baking soda and mix until uniform. Then, remove from heat.
- Add butter mixture to flour and mix until combined. Roll level 1 tablespoon mixture into balls, then flatten with back of spoon into patties. Finally, place balls, 2.5 cm apart, on your prepared trays.
- Bake biscuits for 15 minutes, or until deep golden. (Hint: Bake for 12 min if you want chewy biscuits)
- Rest on trays for 5 minutes then transfer to a wire rack to cool. Bear in mind that they will harden as they cool.
