Makes: approximately 20
Prep time: 10-15 mins
Cooking time: 20-25 mins
Bake at: Gas Mark 4 / Electric Oven 180C / Fan Oven 160C
115g (4oz) plain flour, (ideally sieved)
115g (4oz) caster sugar
80g (3oz) rolled oats
80g (3oz) desiccated coconut
115g (4oz) butter
2 tablespoons golden syrup
1 teaspoon bicarbonate of soda
2 tablespoons of boiling water
Apparently these biscuits were made to be sent to the Australian and New Zealand Army Corps (hence ‘Anzacs’) when serving in Gallipoli in WW1.
This is a childhood favourite. I remember Mum making big trays of these (and me happily crunching away on the hardest/crunchiest/slightly burned ones from the sides). I think that ‘melting method’ cakes/biscuits are the most fun to make – melting butter and syrup in a saucepan smells lovely, and you avoid having butter and flour stuck to your hands for ages (as can be the case with ‘rubbing in’ method recipes).
I tend not to make these as individual biscuits anymore, as Mr E. prefers them slightly softer and chewier, as produced when cook them like flapjacks (in a baking tray). I will always at least double, if not triple the quantities used in the basic recipe as the biscuits are very, very moreish.
- In a bowl, mix together the flour, caster sugar, oats and coconut.
- Melt the butter and golden syrup together in a large saucepan (yes, a large one, – see step 3!).
- Dissolve the bicarb in boiling water and then stir into the melted butter. (The mixture will bubble and expand – if your saucepan is too small, beware….)
- Pour the melted mixture into the dry ingredients, stirring well to combine.
- If making individual biscuits, place dessertspoonfuls of the mixture onto greased baking sheets/ sheets lined with greaseproof paper. If you would like to cook them like flapjacks, find a large baking tray, line with greaseproof paper and half-fill with mixture. (Make sure that the baking tray is at least ¾ inch deep. The mixture does expand – and you don’t want the Anzac mixture to end up on the bottom of the oven…. Of course that has never happened to me … oh no…).
- Bake for 20-25 minutes (if biscuits), probably 30-35 minutes (if like flapjacks). The mixture will likely still be a little soft when it comes out of the oven – don’t worry, as it will firm up as it cools.
- Transfer the biscuits to a wire rack to cool.
Like most of my regularly-made cake recipes this is taken (and lightly adapted) from “Best Kept Secrets of the Women’s Institute – Cakes and Biscuits”.