Anzac Biscuit

Anzac Biscuit
The story behind Anzac biscuit is wives of soldiers aboard made and sent these biscuits to their husbands during war. Anzac biscuits have long been associated with the Australian and New Zealand Army Corps(ANZAC) established in World War. Therefore,  the place of origin for Anzac biscuit is Australia and New Zealand. The unique thing about Anzac biscuit is no eggs are being used. This is because during the war, eggs are scarce as most poultry farmers became soldiers and also these Anzac biscuits would not spoil easily when shipped long distances.

1 cup plain flour
1 cup rolled oats
1cup desiccated coconut
1/2 cup of brown sugar
1/4 cup castor sugar
125 g butter
2 Tbsp golden syrup
2 Tbsp water
1/2 tsp bicarbonate soda

1. Preheat oven to160 C
2. Combine flour, oats, coconut and sugar in a large bowl
3. In a small saucepan, stir in butter, golden syrup and water over medium heat until the butter melts
    and the mixture is smooth. Stir in bicarbonate soda.
4. Add to the oat mixture and stir until well combined.
5. Roll level tablespoons of mixture into balls. Place them 5cm apart on trays. Flatten until 1cm thick. 6. Bake for 15 mins or until light golden brown.

1. For soft and chewy texture, omit brown sugar and add 3/4 cup castor sugar
2. For dark and crunchy texture, omit castor sugar, and add 3/4 cup brown sugar
3. If there is no golden syrup, marble syrup or honey can be used instead
4. Personally I add 1 tsp vanilla and use self raising flour so I omit bicarbonate soda

Contributed by:
Mellisa Ooi
Sydney, Australia

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