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A delicious lightweight biscuit packed with oats, treacle and coconut

Autumn Anzac Biscuits Stephanie Alexander Kitchen Garden Foundation
Serves: 48
Season: All

The first reference to ANZAC biscuits seems to be shortly after the First World War. Families and support groups baked these biscuits, full of energy from oats, treacle and desiccated coconut, and sent them to Australian service people at war. The biscuits are eggless, as eggs were scarce. They are dry and lightweight – perfect keeping qualities for an item that might take eight weeks to reach its hungry recipient.


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What to do

  • 1.Preheat the oven to 160 ̊C.

  • 2.Combine the dry ingredients in the large mixing bowl and create a well in
    the centre.

  • 3.Melt the butter and golden syrup in the large saucepan over a low heat.

  • 4.Mix the bicarbonate of soda with the boiling water in the small bowl, add to
    the pan and stir in, then turn off the heat.

  • 5.Pour the liquid mixture from the saucepan into the well in the centre of the
    dry ingredients. Mix until you have a moist but firm consistency.

  • 6.Drop teaspoonfuls of the biscuit mixture onto your baking trays.

  • 7.Bake for 20 minutes, then remove and set aside to cool.

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