Old-Fashioned ANZAC Biscuits – A 1910s Recipe
These classic ANZAC biscuits date back to the early 1900s and were cherished for their long shelf life and deliciously crisp yet chewy texture. Originally made for soldiers during World War I, these oat-based cookies with coconut and golden syrup offer a buttery, wholesome flavor that has stood the test of time.
Ingredients
- 1 cup rolled oats
- 1 ¼ cups all-purpose flour
- 1 cup unsweetened shredded coconut
- ¾ cup granulated sugar
- ¼ teaspoon salt
- ⅔ cup butter softened
- ¼ cup golden syrup or substitute with 3 tbsp light corn syrup + 1 tbsp molasses
- 1 teaspoon baking soda
Instructions
- Preheat the oven to 350°F and prepare a baking sheet by lining it with parchment paper or lightly greasing it.
- Mix dry ingredients in a large bowl: combine rolled oats, flour, coconut, sugar, and salt.
- Heat wet ingredients in a saucepan over medium heat until the butter melts completely. Stir together the butter and golden syrup.
- Add baking soda to the warm mixture and stir briefly. It will begin to foam slightly.
- Combine wet and dry ingredients by pouring the liquid mixture into the dry ingredients. Stir just until incorporated.
- Shape the biscuits by dropping tablespoon-sized portions onto the prepared baking sheet, spacing them slightly apart.
- Bake for 9-11 minutes or until golden brown. Let them cool briefly on the baking sheet before transferring to a wire rack to cool completely.
Notes
Golden Syrup Substitute: If golden syrup isn’t available, mix 3 tablespoons of light corn syrup with 1 tablespoon of molasses for a similar depth of flavor.
Texture Tips: For a crispier biscuit, bake closer to 11 minutes. For a chewier center, bake for 9 minutes and allow them to rest on the baking sheet a little longer.
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