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Anzac Biscuits I

ANZAC biscuits have long had an association with the Australia/New Zealand Army Corps (ANZAC) troops sent to Gallipoli during WWI. The biscuit appears to be a variant of the Scottish oat cake, said to be from the Scottish-influenced city of Dunedin. The recipe was created to ensure the biscuits would keep well during naval transportation to loved ones who were fighting abroad. The finished biscuits are quite chewy and crisp, and have a long shelf-life.

Source and licence

"Anzac Biscuits I" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Anzac_Biscuits_I, revision 4540878), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Anzac_Biscuits_I&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).

Read the original CC-BY-SA-4.0 Revision 4540878

What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.

Associated with Oceania by the source (confidence unknown). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. Mix the flour, sugar, oats, and coconut in a bowl.
  2. Melt the syrup and butter in a saucepan. Add the baking soda and water to the syrup mix.
  3. Mix the wet and dry ingredients, adding water if necessary.
  4. Separate and roll the mixture into small balls, and flatten them on oven trays.
  5. Bake at 150°C (300°F) for about 20 minutes or until golden brown.