The perfect Anzac biscuit recipe

The cold change in the weather this week, paired with the come-down after my amazing summer working for London 2012, has brought on the familiar pangs of homesickness for Australia.

When I’m missing home, it’s time to stop moping and get in the kitchen to whip up a batch of Anzacs, it’s therapeutic!

Anzac biscuits, named for the Australian and New Zealand Army Corps, were originally baked and sent overseas to armed forces soldiers serving in battles during World War I. The beauty of this recipe is that it doesn’t contain eggs, so they kept for ages, brilliant for sending to homesick Diggers back in the day.

From its humble beginnings, the Anzac biscuit has gone on to conquer supermarket shelves and bake-off stalls worldwide. Even Martha Stewart has her own version of this little Aussie biscuit.

The recipes don’t typically vary too much, it depends on whether your preference is for a chewy or a crunchy Anzac. I like mine on the chewy side, and here’s how easy they are to make:

The perfect Anzac biscuit recipe

1 cup of rolled oats

1 cup of plain flour

2/3 cup of brown sugar

2/3 cup of desiccated coconut

125g unsalted butter

2 tbs of golden syrup

1/2 tsp of bicarbonate of soda

–  Preheat your oven to 160C.

–  Pop all the dry ingredients into a big bowl and combine.

–  Melt butter and golden syrup in a small saucepan, then add the bicarbonate of soda.

–  Stir the butter mix into the dry ingredients.

–  Use your hands to roll the mixture into golfball-sized balls, put them on a baking tray and flatten slightly.

–  Bake for 10 – 12 minutes, or until golden brown.

I love to pop these Anzac biscuits into a glass jar and give as a gift, they’re a lovely treat for anyone – young or old!

When I’m making these at home, I usually double the recipe. Each batch makes about 20 large cookies. Doubling the recipe means there’s some for my pantry and plenty to give away as gifts or take into the office to butter up my workmates!