Saturday, 26 April 2014

ANZAC Day biscuits

Ahhhh - the sweet, ANZAC biscuit is a traditional Australian biscuit which tastes like no other. 

Originating during World War 1 it has long been associated with the Australian and New Zealand Army Corps (ANZAC).  

History tells us Australian and New Zealand wives and mothers made them to send to their loved ones fighting abroad, because they did not spoil and travelled well.

 This recipe is a friend's variation... she adds cranberries and calls them 
ALLIED BISCUITS in honour of our Canadian and US allies.

1 cup plain flour - I use gluten-free
1 cup rolled oats
1 cup dark brown sugar
1⁄2 cup coconut
125 g butter
2 tablespoons golden syrup
1 tablespoon water
1⁄2 teaspoon bicarbonate of soda
Dried cranberries – as many you want!
Note: I double the ingredients as one batch is never enough!
Preparation time: 15 minutes or less

Sift the flour into a bowl. Add sugar, rolled oats and coconut. I usually mix this through and de-lump the brown sugar. I generally add the cranberries now too, as they are too hard to mix in at the end!

 Melt the butter in a saucepan and add the golden syrup and water.
Stir the bicarbonate of soda into the liquid mixture.
Add the liquid to the dry ingredients and mix thoroughly.

Place walnut-sized balls of mixture on a papered tray and bake at 170°C (fan forced) for approximately 15 minutes. Biscuits will harden as they cool.

Note: The longer you cook them the harder they are!
And I double the ingredients – one batch is never enough!

Frannie xx   

© 2014 Francesca Muir


  1. My mouth is watering. After we get home I will put this recipe to the test . . .hugs, J.

  2. cookies and sweets!!! Unfortunately...
    Have a nice week Francesca!


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