Author Jean Morrison
Anzac Biscuits, Recipe Is So Easy
These are very traditional Australian biscuits. Easy to make, they have standard pantry ingredients. They came into being during the First World War and are almost regarded as our national biscuit. These biscuits are doubly crunchy due to the nuts in them. If you don't have nuts you can just omit them and the recipe will still be great.
Cooking time: 15 minutes
Quantity: Makes about 20, depending on size of biscuit
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1 cup rolled oats
1 cup wholemeal plain flour
1/2 cup brown sugar
1/3 cup coconut
1/3 cup unsalted cashews or peanuts
100 gm butter
3 tablespoons golden syrup
1/2 teaspoon bicarbonate of soda
1 tablespoon boiling water
Heat oven to 150 degrees Celsius.
Combine first five ingredients in a bowl. Melt butter and golden syrup together in a small pan over low heat. Place the bicarb into a small bowl. Pour the boiling water on it and immediately add the bubbling mixture to the golden syrup mixture. Pour this into the dry ingredients and mix well.
Place small spoonfuls onto baking tray. Bake for 15 - 20 minutes at 150 degrees Celsius (300 degrees Fahrenheit).
These biscuits spread a little during cooking.
If you don't have wholemeal flour then use white instead. You will just have less fibre in the biscuits.
Peanuts are not really nuts but members of the legume family. They are used in Asia in Satay Sauce. In African cuisines they are used in stews. In the west they are eaten, when roasted and salted, as snack food. They are also popular when processed into peanut butter. They are high in fat. Peanuts are a feature in Peruvian Creole cuisine. Some people have mild to severe peanut allergies. These allergies seem to be related to the roasting of peanuts. Unroasted peanuts are widely eaten in India and China but peanut allergies are virtually unheard of there.
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