ANZAC Biscuit Recipe

You might like to bake a batch for play lunch tomorrow.
Bring one for your teacher to sample!

The army biscuit, also known as an ANZAC wafer or ANZAC tile, is essentially a long shelf-life, hard tack biscuit, eaten as a substitute for bread. Unlike bread, though, the biscuits are very, very hard. Some soldiers preferred to grind them up and eat as porridge.

Anzac Biscuits

Ingredients:

1 cup plain flour
I cup sugar
1 cup rolled oats
1 cup desiccated coconut
4 oz butter
2 tablespoons boiling water
1 tablespoon golden syrup
1 teaspoon bicarbonate of soda (add a little more water if mixture is too dry)

Method:

Preheat oven to 180 degrees Celsius (or approx 375 degrees F).
Grease a biscuit tray or line with baking paper.
In a large bowl, combine all the dry ingredients.
In a small saucepan over a medium heat (or in a microwave proof jug or bowl in the microwave), combine the butter and golden syrup until the butter has melted.
In a small bowl, combine the boiling water and bicarbonate of soda.
Add the bicarb and water mixture with the melted butter and golden syrup.
Combine all ingredients in a large bowl.
Mix thoroughly.
Dollop teaspoonfuls of the biscuit mixture onto the greased baking tray.
Don't forget that the biscuits WILL spread during baking, so make sure you leave room for them to spread!
Bake for 12 minutes, or until golden brown.
Remove from oven.
Allow the Anzac biscuits to cool on the tray for a few minutes before removing to a cooling rack.