An Anzac biscuit is a sweet biscuit popular in Australia. Anzac biscuits have long been associated with the Australian and New Zealand Army Corps (ANZAC) established in World War I.
Anzac biscuit recipes omitted eggs because of the scarcity of them during the war. It has been claimed the biscuits were sent by wives to soldiers abroad because the ingredients did not spoil easily and the biscuits kept well during naval transportation.*
Anzac biscuit recipes omitted eggs because of the scarcity of them during the war. It has been claimed the biscuits were sent by wives to soldiers abroad because the ingredients did not spoil easily and the biscuits kept well during naval transportation.*
There are many recipes for Anzac biscuits on the Internet. Here is the recipe I used:
Anzac biscuits
1 cup rolled oats
1 cup all-purpose flour
3/4 cup sugar
3/4 cup shredded coconut
1/2 cup butter
4 teaspoons light corn syrup
2 teaspoons molasses
1/2 teaspoon baking soda
1 tablespoon boiling water
Preheat oven to 325 degrees F.
In a large bowl, combine the oats, flour, sugar, and coconut.
In a saucepan, melt the butter, corn syrup, and molasses. In a measuring cup, mix the baking soda with boiling water and add immediately to the butter mixture. Add the butter mixture to the dry ingredients and stir to mix thoroughly.
Grease a baking sheet or line with parchment paper. Place a spoonful (approximately 1 tablespoon) of the dough 2 inches apart on the baking sheet.
Bake for 15 minutes. Remove from the oven. Remove from the baking sheet to a rack to cool.
Yield: 2 1/2 dozen
Mmmm...delicious!! ~Crispy and chewy, both at the same time!
You can find the original version of this recipe here.
*source: Wikipedia
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