ANZAC crispies – that’s what my mum always calls them so that’s what I call them. That’s because they should be crisp (but not burnt). We ate these a lot when we were kids as they’re super easy and only contain only one non-pantry ingredient – butter.

The story goes that these bikkies were often sent as part of care packages to the men of the Australian and New Zealand Army Corps during World War I. The recipe came to be because something high energy, solid and transportable was needed, and the ingredients in the biscuit were basic and plentiful at the time. Eggs were scarce, so a recipe without eggs yet was developed. The recipe itself is only allowed to bear the Anzac name if it adheres to the original, as the Department Of Veteran’s Affairs owns the term ‘Anzac’.

A quick tip: These bikkies are made to spread while baking but sometimes, inexplicably, they don’t. I usually put this down to stale bi-carb soda, so be sure to keep yours in an airtight container.

Anzac Crispies
1 cup rolled oats
1 cup brown sugar
1 cup desiccated coconut
1 cup plain flour
125g butter
2 Tablespoons golden syrup
1 ½ Tablespoons teaspoons bi-carb soda
2 Tablespoons boiling water

Preheat the oven to 160°c (140°c fan forced). Line two biscuit trays with baking paper.

Mix the rolled oats, sugar, coconut and flour in a large bowl. In a small pan, melt the butter and golden syrup together. Boil the jug.

When the butter and golden syrup are melted to liquid, take the pan off the heat. In a small bowl, place the bi-carb soda, followed by the boiling water. Once the bi-carb is dissolved, add it to the butter mixture. The whole mix will foam up, pour is immediately into the dry ingredients and stir through.

Form heaped soup spoons of mixture and place them on the trays. Leave plenty of room for the biscuits to spread, I only fit about 5 per tray.

Cook the biscuits for 16 minutes, swapping the trays after 8 minutes. They should be golden brown and very flat. If not, they may need a little longer.

Leave the ANZAC crispies to cool on the tray until mostly cool and then transfer to a cooling rack to cool completely. Serve with a cup of sweet tea or a glass of milk.

Makes about 18 biscuits.

Did you eat a lot of homemade treats when you were a kid?

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5 Responses to Anzac Crispies

  1. Yum – I’ve fallen head over heels for ANZAC biscuits since arriving here. The oats + coconut get me every single time. Yours look golden and perfect.

    I grew up eating loads of homemade treats, mostly of the Middle Eastern variety, but also a few classic American ones (since my mom’s mom was from the South). One of my favs was honey and orange blossom biscuits.
    Yasmeen @ Wandering Spice recently posted…Moussaka

    • Lau says:

      Cheers! they’re tricky buggers- if the temperature isn’t just right, they won’t spread/flatten and then they’re a sad spongy dissapointment.

      Oh god. I want to try honey and orange blossom biscuits, they sound divine!

  2. Katie says:

    Oh my god, these were DISGUSTING. I’m so embarrassed. I made them for my friends, they looked fantastic, we all took a bite and had to spit it out. All we could taste was bicarb soda. So I looked up other recipes and they use TEASPOONS of bicarb soda, not tablespoons.

    • Lau says:

      Hi Katie- I’m so sorry you didn’t like them. I have updated the recipe as per your suggestion, they tasted a bit bi-carby to me also.

  3. […] Oats This is my breakky staple whenever I’m skint. It’s also the key to ANZAC bikkies. Find my porridge recipe […]

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