ANZAC Biscuits – My Nana’s Recipe

“Always remember that, nine times out of ten, you probably aren’t having a full-on nervous breakdown – you just need a cup of tea and a biscuit. You’d be amazed how easily and repeatedly you can confuse the two. Get a big biscuit tin.”

~ Caitlin Moran

Hey, Lovelies,

Tomorrow is ANZAC DAY in Australia, and when a Facebook memory popped up on my feed with a picture of a batch of ANZAC biscuits I made 13 years ago, I was inspired to get back into the kitchen.

My Nana was given this recipe by her mother, who used it to bake Soldiers Biscuits for the First World War – biscuits (cookies for my non-Australian readers) full of nutritional value, and with good keeping qualities, that could be shipped abroad to the fighting men. These biscuits do not contain any egg, which makes them much less perishable, and during the wars when there was rationing, most families still had these basic ingredients. After the landing of the Australian and New Zealand Army Corps at Gallipoli, Turkey, in 1915, these biscuits became known as ANZAC biscuits.

Nana made ANZAC biscuits to ship overseas to her brothers and husband (You can read more about my Pa here and the service to our country he kept a secret his whole life) who were in the Australian Armed Forces during World War 2. When I was growing up, Mrs Mac, my Nana and Pa’s next-door-neighbour also made ANZAC biscuits often. Softened in a cup of tea, it was one of the few foods her ex POW husband enjoyed.

Every time I make them, I think of my Great Grandmother (Gran) and my Nana, of Mr and Mrs Mac, and of our troops abroad, then and now.  For me these biscuits are an ANZAC Day tradition, but I bake them outside of April too because they are delicious with a cup of tea, they fill you up, and they are quick to make.  Store them in an airtight tin and they’ll keep fresh for months. (Sadly, mine never last that long.)
Much love, Nicole xx

You can get a downloadable copy of the recipe here Nana’s ANZAC Biscuit Recipe.

Ingredients:

1 cup rolled oats

1 cup unsweetened desiccated coconut

1 cup sugar

1 cup plain flour (all purpose flour),

4 ounces (1 stick) or 115g of butter (if you’re vegan use a butter substitute)

2 tablespoons golden syrup

2 tablespoons boiling water (and a little more if needed)

1 teaspoon bicarbonate of soda.

Method:

1. Heat oven to 180C, moderate, or 355F – drop to 170C if fan forced oven, and line two baking sheets with non-stick paper, or grease them.
2. Measure and mix dry ingredients into a large bowl.
3. Melt butter and syrup together in a saucepan. Add the bicarbonate of soda to a cup with the boiling water, dissolve soda and then tip into saucepan with the butter mixture.  The mixture will foam up – this is normal!
4. Tip wet ingredients into dry ingredients and mix well. If the mixture is a little dry add a touch more boiling water.
5. Form into teaspoon sized balls and place on tray, leaving room for spreading. Press down with a fork to flatten.
6. Bake for 10 to 15 minutes until the biscuits are golden brown. Watch carefully for the last few minutes so they don’t overcook.
7. Cool on tray until firmed and then transfer to a wire rack to cool completely.  Store in an airtight tin.
8. Serve with tea, coffee or a nice cold glass of milk.  For best results, share with someone you love. ♥

PS – Here’s the method in pictures, plus a bonus pic of Rufous waiting for the ANZACs to cool. What a patient good boy, unlike his biscuit thief dad, Ben!!!