Written by Glenys Gelzinis.
Anzac biscuits have stood the test of time as an Australian favourite since they were first sent in care packages to soldiers during WW1. Today, the ingredients remain the same and baking (and eating) Anzac biscuits has become a traditional part of commemorating Anzac Day. What’s even better than eating Anzac Biscuits? Eating them on the road.
Here’s my favourite recipe for cooking scrumptious biscuits. Pre-cook, wrap them up and enjoy on your next adventure. You’re welcome!
(Makes approximately 20 biscuits)
- One & ¼ cup of rolled oats
- One & ¼ cup plain flour
- One cup caster sugar
- ¾ cup desiccated coconut
- ¼ cup golden syrup
- 150 grams butter
- ½ teaspoon of bi-carb soda
- Two tablespoons boiling water
- Preheat the oven or kettle barbecue to 180 degrees Celsius.
- Put oats, sugar and coconut in a large bowl and mix together.
- Put the butter and golden syrup in a small saucepan and stir constantly over high heat until the butter has melted.
- In a small bowl mix together the bi-carb soda and boiling water, then add this to the butter mixture, being careful as this will foam up. Add this to the oat mixture and mix to combine.
- Roll large teaspoons full of the mixture into balls and place them on baking trays lined with baking paper, allowing for the biscuits to spread.
- Cook the biscuits for 12 to 14 minutes or until golden brown. Cool the biscuits on the trays (this will make them firm up), then transfer them to a wire rack to cool completely.
- I baked a batch of these biscuits in the Weber using a trivet stand to raise the baking tray off the direct heat of the hotplate, and they came out perfectly.
Don’t forget to take a snap of your biscuits and tag us on social media @unsealed4X4!