Anzac Day is around the corner, friends and that means a few different things.
The national day of remembrance is a date where Aussies and New Zealanders alike stop to reflect and commemorate the service and contribution of those who have fought for their country.
It’s also recognised as a public holiday in Australia – but whether or not you get a day off depends on which state you’re in and the day Anzac Day falls on (more on that here).
Lastly, Anzac Day is – naturally – a pretty fitting excuse to whip up a batch of Anzac cookies. If you’re looking to do just that, let us help. Thanks to the team at Uncle Tobys, we’ve got a 100-year-old recipe for perfect Anzac biscuits for you.
Here’s how to make them:
What you’ll need:
(Makes 15 biscuits)
- 1 ¼ cups of plain flour, sifted
- 1 cup Uncle Tobys Traditional Oats
- ½ cup caster sugar
- ¾ cup desiccated coconut
- 150g unsalted butter, chopped
- 2 tablespoons golden syrup
- 1½ tablespoons boiling water
- ½ teaspoon bicarb soda
- Preheat oven to 170°C.
- Place the flour, oats, sugar and coconut in a large bowl and stir to combine.
- In a small saucepan place the golden syrup and butter and stir over low heat until the butter has fully melted.
- Mix the bicarb soda with 1½ tablespoons boiling water and add to the golden syrup mixture. It will bubble whilst you are stirring together so remove from the heat.
- Pour into the dry ingredients and mix together until fully combined. Roll tablespoonfuls of mixture into balls and place on baking trays lined with non-stick baking paper, pressing down on the tops to flatten slightly.
- Bake for 12 minutes or until golden brown.
Oh, and if you’re wondering, these little babies are the chewy variety of Anzac biscuit – i.e. the only kind I want to know about. If you decide to give them a go, let us know how you find the recipe in the comments section below.