¾ cup (75g) rolled oats
½ cup (125g) sugar
¾ cup (70g) desiccated coconut
¾ cup (110g) wholemeal plain flour
(You can also use ordinary plain white flour)
2 tbsp (40ml) golden syrup
(You can use treacle if you prefer)
1 tsp bicarbonate soda
2 tbsp (40ml) boiling water
½ cup (125g) melted butter
Mix oats, flour, coconut and sugar together in a bowl.
Put the golden syrup and boiling water in a saucepan on the stove and add bicarb soda. See it froths well.
Then add the butter to melt. This should give a crisp biscuit. (The biscuits will not go crisp until they are cold).
Add saucepan contents to the dry ingredients. Mix thoroughly.
Drop spoonfuls of mixture onto tray allowing room for mixture to spread.
Try oven at 150 degrees for 10 minutes.
If they are still soft put them back in the oven for five more minutes, even after they are cold. This won’t hurt them. Cool and store in airtight container.
Jean’s special tips:
ANZAC biscuits can be tricky. Some people like soft ANZAC biscuits but they’re not meant to be. No two ovens are the same, so you may need to adjust the temperature depending on your oven’s quirks. The Tassie Farm has baked this recipe a few times and not using the fan force setting has helped.
For another traditional recipe from Jean, try her ginger kisses. http://thetassiefarm.com.au/mothers-day-biscuit-recipe
Jean’s special ANZAC story:
A snippet from Jean’s family cookbook, filed under the biscuit section ‘Very Australian recipe. One of our family favourites’ along with these treasured notes:
‘These biscuits were well known with soldiers. Wives, mothers, lovers used to bake them and send them to the troops during the war. They are very good keepers. They were sent in tins sewn into calico bags. I remember my mother sending fruit cakes this way to England after the war as there was a terrible food shortage over there. The R.S.L sells ANZAC biscuits now as a fundraiser for the war widows.’