Nanna's Anzac Biscuits
On April 25, Australians and New Zealanders pause to remember those who served and died in all wars, and to acknowledge the contribution and suffering of all those who have served. Dawn services, commemorative marches and remembrance services around the world help us to reflect not only on wartime suffering and sacrifice but also on the courage and friendship that shone through in those times and continues to endure.
Anzac Day is also a day to appreciate our family – those who have passed and those close to you. This Anzac biscuit recipe has been in our family for three generations, first made by the daughter of an Anzac who fought at Gallipoli. It’s the simple classic that we all love and a great first recipe for young children to bake on their own.
Whether you like your Anzac biscuits thin or chunky, this tried and tested recipe will do the trick!
Nanna’s Anzac Biscuit Recipe
Ingredients:
1 cup self-raising flour
½ cup sugar
1 cup shredded or desiccated coconut
1 cup rolled oats
Pinch of salt
½ cup butter
1 tablespoon golden syrup
2 tablespoons water
1 teaspoon bicarbonate soda
Method:
Mix dry ingredients well.
Melt butter. Add water, syrup and soda and stir until it froths.
Mix well into dry ingredients.
Place teaspoons of the mixture on cold trays lined with baking paper.
Bake at 180C for 20-30 mins.
Once you’ve mastered this simple and irresistible classic, you might like to try some variations such as adding chopped macadamias, using the biscuits to make ice cream sandwiches, or crushing the biscuits to make a cheesecake base.
Enjoy this classic, original Anzac Day biscuit recipe – shared with love from our family to yours.
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Ditters is a family-owned, South Australian food business in Adelaide. Famous for finest quality nuts, gourmet fruit and nut cakes, glacé fruit, dried fruit, chocolate and gift hampers.