Given that it’s Anzac Day next Thursday I decided to make Anzac biscuits. Anzac is the acronym for ‘Australian and New Zealand Army Corps’, which was created in World War I. Anzac Day commemorates all New Zealanders killed in war and also honours returned servicemen and women.

These biscuits were sent by wives and women’s groups to soldiers abroad because the ingredients do not spoil easily (they don’t have any eggs in them) and the biscuits kept well during naval transportation.

Nowadays Anzac biscuits are manufactured commercially for retail sale; you can find them in nearly every supermarket in New Zealand. Special collector’s old-style biscuit tins with World War military artwork are sold in the lead up to Anzac Day, in addition to the standard plastic packets that are available all year. 

These are chewy, yummy biscuits that are quick and easy to make.

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Pre-heat the oven to 180°C.

Melt butter and golden syrup. Remove from the heat.

Dissolve baking soda in hot water and mix into the melted ingredients.

In a separate bowl mix flour, sugar, coconut and oats together until combined.

Mix the butter mixture into the dry ingredients until well combined.

Using a measuring tablespoon, take spoonfuls of the mixture and place on an oven tray lined with baking paper (allow room for spreading!)

Bake for 10–12 minutes or until golden. Leave on the oven tray to cool and firm up before moving to a cooling rack.

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Anzac Biscuits

From The Great New Zealand Baking Book, copyright © Robyn Martin

Makes: 28 | Prep time: 10 mins | Cook time: 10-12 mins | Skill level: 1 (easy)

Ingredients

• 125 g butter
• ¼ cup golden syrup
• ½ tsp baking soda
• 1 tbsp hot water
• ½ cup plain flour
• ½ cup sugar
• 1 cup desiccated coconut
• 1 cup rolled oats

Method

Pre-heat the oven to 180°C.

Melt butter and golden syrup in a saucepan large enough to hold all the ingredients. Remove from the heat. Dissolve baking soda in hot water and mix into the melted ingredients. In a separate bowl mix flour, sugar, coconut and oats together until combined. Mix into the butter mixture until well combined.

Using a measuring tablespoon, take spoonfuls of the mixture and place on an oven tray lined with baking paper. Press with a fork to flatten – allow room for spreading.

Bake for 10–12 minutes or until golden. Leave on the oven tray to cool and firm up before moving to a cooling rack.

Where to buy the book:

Bookreps New Zealand

Whitcoulls

Paper Plus