ANZAC Day is Tuesday 25 April. It’s time to get baking!
I’ve baked a few versions of the famous biscuit over the years, but since I discovered the “real deal”, the authentic recipe researched by The Cook and the Curator, the wonderful blog of Museums of History New South Wales, I haven’t looked back!
So here’s the recipe. Make these ANZAC bikkies and you will not only get the real thing, they will be utterly delicious!
I add golden syrup, as I love the toffee flavour it imparts. Most recipes do include golden syrup.
Somewhere I read in a recipe that browning the butter after melting it gives a greater depth of flavour. It really does! To compensate for the fact that you lose a little bit of the butter by browning it, I have added another 15g of butter to the recipe.
The Cook and the Curator note that coconut is an optional ingredient and it wasn’t added till the 1930s. By all means add some to to your biscuits, but personally I’m not a fan.
It really is a straightforward ANZAC biscuit recipe – very easy to put together and quick to bake.
Here is the link to the original recipe from The Cook and the Curator if you would like to know more.
165g salted butter
180g rolled oats
120g plain flour
125g brown sugar
2 tablespoons golden syrup
1 teaspoon bicarbonate of soda
2 tablespoons boiling water
Preheat oven to 150 degrees C. Line 2 oven trays with baking paper.
Place the butter in a small saucepan and heat until melted. Once the butter is melted, cook for about 3-4 minutes, swirling the pan often. The butter will foam and turn a golden brown. Remove from the heat and put into a bowl to cool slightly.
Mix the rolled oats, flour and sugar in a large bowl.
Combine the melted butter and golden syrup in the same saucepan. Add the bicarbonate of soda and boiling water and whisk to combine. Remove from heat.
Add the butter/golden syrup mixture and stir until well combined.
Take tablespoons of mixture and make into balls. Place the balls onto the baking trays, allowing space for spreading. Don’t flatten the balls!
Bake for 15 minutes or until biscuits are dark golden brown. Remove the biscuits from the oven and cool on the trays. The biscuits will firm up as they cool. Now remove to a wire rack to cool completely.
Store in an airtight tin. They keep well for a few days.