Anzac biscuits were developed by the wives of New Zealand and Australian soldiers during World War 1. The combination of baked rolled oats, flour, golden syrup, butter and sugar did not spoil readily and travelled intact to the other side of the world. Today Anzacs have been given makeovers with added chocolate, nuts, and seeds. They’re great also crumbled over fruit or combined with icecream.
READ: Jan Bilton's seedy and nutty treats
Ingredients
| 1 cup | Rolled oats (Main) |
| 1 cup | Plain flour |
| 1 cup | Desiccated coconut |
| ¾ cup | Brown sugar, not packed |
| ½ cup | Pumpkin seeds |
| ½ cup | Sunflower seeds |
| 125 g | Butter |
| ½ cup | Golden syrup |
| 1 tsp | Baking soda |
| 2 Tbsp | Boiling water |
AdvertisementAdvertise with NZME.
Directions
- Preheat the oven to 180C. Line 2 baking trays with baking paper.
- Combine the rolled oats, flour, coconut, brown sugar and seeds in a large bowl.
- Place the butter and golden syrup in a saucepan over low heat, stirring until the butter has melted. Dissolve the baking soda in the boiling water and add to the butter mixture. Stir into the dry ingredients.
- Place heaped teaspoons of the mixture on to the prepared trays and lightly flatten with a fork. Bake for 12-15 minutes, until golden.
