As we approach Anzac Day, I am filled with many memories – for our fallen diggers, for those who serve and protect our country today, for my Anzac Day tour to Gallipoli in 2000 with my best friends (an experience I will never ever forget) and for my mum’s Anzac biscuits. They are seriously the best! I remember them as a kid and can still taste them today.
For years my mum home baked biscuits of all sorts for our photography studio (Israel Smith Photographers). Her Anzac Biscuits were loved by all. I asked her to share her recipe.
Ingredients
- 1 Cup Rolled Oats
- 1 Cup Plain flour
- 1 Cup Sugar
- ¾ Cup Coconut
- 125g Butter
- 2 Tablespoons Golden Syrup
- ½ Teaspoon Bicarbonate of Soda
- 1 Tablespoon Boiling Water
Method
- Heat oven to 140-150c Grease oven trays or 275-300F & Lightly grease oven trays
- Combine oats, sifted flour, sugar and coconut
- Combine Butter and golden syrup
- Stir over a gentle heat until melted
- Mix Soda with boiling water, add to melted butter mixture ( this will froth up)
- Stir into dry ingredients
- Place tablespoons of mixture on lightly greased oven trays; allow room for spreading
- Cook in a slow oven for about 20 minutes
- Loosen while warm, then cool on trays.
Makes about 35
Hope everyone enjoys them
Love to all
Mum
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Freezing / Storing Instructions
Keep in an airtight container. Can also be frozen and popped straight into lunchbox.
Another 2 ways to use this recipe
- Add cinnamon for a little extra spice.
- Add some sultanas for added sweetness or pepitas for protein & zinc..