G’day, mate! If you like oat biscuits, you will love ANZAC bikkies. It’s a sweet biscuit made from oats, flour, desiccated coconut, sugar/natural sweetener, baking powder, butter and golden syrup. Absolutely addictive! Bloody oath! (Oh, and in Australia we like to shorten words like biscuits into bikkies even if it has the same number of syllables). Perfect arvo snack!
ANZAC stands for Australian and New Zealand Army Corporations. It marks the anniversary of the first major military action fought by Australian and New Zealand army during WWI. As a nation, we remember their sacrifice for the nation by celebrating ANZAC day and eating ANZAC bikkies on April 25th. For many Australians, Anzac Day is a time when to reflect on the many different meanings of war.
Back then, these biscuits were called “Anzac tiles” or “Anzac wafers” because they were very hard blocks of sweet oat biscuits – literally like tiles. Eggs were not used in ANZAC biscuits because there weren’t enough back during the war and the biscuits would last a lot longer. These biscuits were often made by the wives of the army soldiers. Anzac biscuits are like energy bars for the soldiers! My favourite part of Australian history – Lest we forget ❤
Makes 18 biscuits
- 1 cup rolled oats
- 1 cup plain flour (gluten free if you need)
- 1 cup desiccated coconut
- 1 tsp baking powder
- 1/2 cup sugar
- 1/2 cup butter (1 stick), melted
- 1 tbsp golden syrup or maple syrup (optional)
- Preheat oven to 180C or 350F.
- Mix all the ingredients in the bowl.
- Line tray with baking paper. Roll the mixture into small balls.
- Bake for 15-20 minutes until golden brown. Take out earlier for chewy ANZAC biscuits.
- Put the kettle one and enjoy over a cuppa.
Mix – Roll – Bake – Eat – Eat – Eat – Repeat
Tip 1: Av-a-go-yer-mug! This recipe will appeal to both crunchy or chewy biscuit lovers, just take the biscuits out a few minutes earlier for chewy biscuits. Remember, the biscuits will harden once it has cooled down.