Alan Morgan Breakfast table 1500x275

Anzac biscuitsAnzacs were made in their millions by Australian women to send to their loved ones fighting overseas in World War 1. That included 15,000 Tasmanians. To this day they remain a popular inclusion in school lunches and for fund raising purposes.

Everyone loves an Anzac and you can make them weeks in advance if stored in an airtight container - and no-one eats them in the meantime! Ours don’t last long as they are one of the biscuits we leave in a jar in our guest sitting room.

  • 2 cups rolled oats (not quick cooking oats)
  • ¾ cup plain flour
  • ¼ teas salt
  • 125 gm butter (not soft butter)
  • 1 cup sugar
  • 1 Tb golden syrup
  • 1 rounded teas bicarb soda
  • 2 Tb boiling water

Lightly spray or wipe 3 biscuit trays with oil and turn the oven to 165°C.
Combine the oats, plain flour and salt in a large bowl, then make a well in the centre.
Weigh the butter into a saucepan. Add the sugar and golden syrup.
Heat gently to melt the butter and stir till the sugar dissolves.
Place the bicarb soda in a cup then pour on the boiling water. It will fizz madly.
Add this to the butter mixture where it will froth up like honeycomb toffee.
Stir, then quickly add the frothy mixture to the dry ingredients and mix thoroughly using a silicone scraper.
Using two dessertspoons place portions of the mixture onto the prepared trays. You should have 36 biscuits - 12 per tray.
Place the first two trays into the pre-heated oven and cook for between 10 and 15 minutes. Check them after 10 minutes as ovens vary. They should be the colour of golden syrup and will still be soft.
Remove from the oven and allow to sit for a minute before using an egg slice or spatula to remove them to a cake cooler. Meanwhile cook the final tray of biscuits.
When thoroughly cold and crisp, store in an airtight container.