ANZAC biscuits have long been associated with the Australian & New Zealand Army Corps established in World War I.
History says the biscuits were sent by wives to soldiers abroad because the ingredients do not spoil easily and the biscuits kept well during naval transportation. Notably, Anzac biscuit recipes omit eggs because of the scarcity of eggs during the war
100g Rolled Oats (plus extra for decorating)
60g Coconut Fine
170g Plain Flour
3g Bi Carb Soda
25g Golden Syrup
1 Orange zest
Heat the oven to 180oC. Line baking trays with baking paper. Set aside.
Place all the dry ingredients into a large mixing bowl.
Melt the butter, golden syrup and water in a saucepan. Add the orange zest
Pour the wet ingredients onto the dry ingredients and mix until well combined.
Roll 50g pieces of the dough in the palm of your hand and place on a lined baking tray. Lightly flatten the balls with your hand.
Once you have rolled all of the mixture, gently brush the top of each uncooked biscuit with a little water and sprinkle with extra oats.
Bake for 13 minutes or until golden brown.
When cooked, allow to cool on the baking tray for 2-3 minutes then carefully place biscuits on a wire rack to continue cooling.