Recently I went on a search for Anzac Biscuits and what the history behind these humble biscuits are. I read through a few different archives and found interesting variations of recipes for them. Inspired by a recipe published in 1926, this recipe uses similar ingredients, however I’ve adjusted the golden syrup to use honey instead and more natural ingredients (which really works perfectly and a much healthier alternative!). It was interesting to read the different variations though. Some recipes add shredded coconut or use malt powder (a mix of wheat and powdered milk).
These soft and chewy Anzac Biscuits will be a favourite this year and they are so delicious straight out of the oven!
Makes 16 medium sized Anzac Biscuits
2 cups rolled oats
1/2 cup brown sugar (you can also use raw, light or dark muscavado sugar, coconut sugar)
1 cup plain flour
125 g butter
1 tbsp runny honey
2 tbsp boiling water
1 tsp bicarbonate soda
1 tsp apple cider vinegar
- Preheat the oven to 160 degrees.
- Firstly combine the dry ingredients in a large bowl including the rolled oats, brown sugar and plain flour.
- In a small pan on a medium heat combine the butter and honey together and allow for the two to melt together. Set aside once warm and melted.
- Add the bicarbonate soda and the apple cider vinegar together in a small cup or bowl and allow for this mixture to fizz up. Then add this mixture as well as the butter and honey mixture into the dry ingredients.
- Add the 2 tbsp of water into the bowl with all of the ingredients and combine using your hands or a wooden spoon.
- Prepare a large baking tray lined with baking paper and lightly oiled. Start by taking a medium size of the mixture and using both hands to smooth over the biscuit dough into a medium ball. Repeat this process and place each one with enough distance apart.
- Bake for 10-15 minutes or until golden brown.
Recipe created for Harris Farm Markets