Anzac Biscuits

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Servs: 24   Makes: 24   Prep:   Cook:

Traditional biscuits baked by anxious wives and mothers during World War I, packed in food parcels, and sent to the Australian soldiers in the trenches. DID YOU KNOW: ANZAC biscuits are NEVER called cookies and the name is actually protected under Australian law. AUSSIE AUSSIE AUSSIE OY! OY! OY!

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Ingredients [?]

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  • add   1 cup all-purpose flour, sifted
  • add   1 cup rolled oats (regular oatmeal) uncooked
  • add   1 cup desiccated coconut
  • add   1 cup brown sugar
  • add   1/2 cup butter
  • add   2 tablespoons golden syrup (or honey)
  • add   1 teaspoon baking soda (bicarb of soda)
  • add   2 tablespoons boiling water


  1. Preheat oven to 180?C (350? F).
  2. Combine flour, oats, coconut and sugar in a bowl.
  3. Melt butter and Golden Syrup (or honey) in a saucepan over a low heat. Mix baking soda with water and add to butter and Golden Syrup. Let cool slightly. Pour liquids into dry ingredients and mix well.
  4. Spoon dollops of mixture, about the size of a walnut shell, onto a greased tin leaving as much space again between dollops to allow for spreading.
  5. Bake in a preheated 180?C (350? F) oven, for 15-20 minutes. Cool on a wire rack and seal in airtight containers.

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