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CWA Tas share with us their famous Anzac biscuit recipe

Published on

To help commemorate Anzac Day this Sunday, the lovely members at the Country Women's Association in Tasmania have shared with us their famous Anzac biscuit recipe so we all get to enjoy the delicious round morsels of chewy goodness (depending how you like them, of course!).

 Sally Tame, State Handcraft and Home Industries Chair, said the original rations were a hardtack nutritional substitute for bread, and needed to be soaked to be eaten.  

"Wives and women’s groups sent biscuits from home. Anzac Biscuits were egg free therefore less likely to spoil. There is no evidence of when the sweet biscuit was given its name or how it was identified as an Anzac, but shelf life guaranteed their inclusion in the care packs that were sent to our soldiers overseas," Mrs Tame said.

"There is also strong debate about the texture of Anzacs, some like a chewy biscuit and others like a crunch. For the chewy texture leave your teaspoon heaps and cook for 5 minutes less. For the crunchy ones flatten slightly when you pop them on the tray and cook 5 minutes longer.

"When the biscuits were sent to the soldiers more often than not molasses was used in place of the golden syrup as rations were hard to get."

 

Ingredients: 

  • 1 cup plain flour
  • 1 cup rolled oats (not quick oats)
  • 1 cup brown sugar (you can use castor sugar)
  • 3/4 cup desiccated coconut
  • 1/2 tsp bicarbonate of soda
  • 1 tbs hot water
  • 125g butter (if using unsalted add 1/2 tsp of salt to the flour)
  • 2 tbs of golden syrup 

Method:

  1. Set the oven to 170°C and line trays with baking paper.
  2. Sift the flour and mix with the coconut, oats and sugar. 
  3. Dissolve the bicarbonate of soda in a cup with water and stir well.
  4. Melt the butter (stove top or microwave) with the golden syrup and stir well 'til thoroughly mixed. Add the bicarbonate of soda. It will foam up then pour into the dry ingredients. Mix well.
  5. Place tsp-sized heaps on your tray allowing for the biscuit to expand. In the oven middle shelf for about 10-15 minutes or until golden brown.
  6. Remove from oven and cool on cake racks. Enjoy!