I doubt there is a single Aussie kid who hasn’t baked or eaten these at one point or another…they’re the quintessential antipodean biscuit. So bloody easy to make, I remember these were one of the first things I ever cooked in Home Ec class, back in the day (are those classes even around anymore??) – and many, many times since.
These ANZACs have a bit of a twist – partly because of preference, and partly because of what I did (or didn’t) have in the pantry at the time. That’s the great thing about these biscuits – they can take a bit of tweaking and still taste delicious. If you can tolerate gluten free oats, these are good for those with gluten issues (just swap out the flour for a GF variety) and vegans can use a vegetable based margarine in place of the butter, to make them completely free of animal products.
But please…don’t EVER call them cookies. To an Aussie, that’s just sacrilege…they were, are, and will always remain, BIKKIES 🙂
- 1/2 cup rolled oats
- 1/2 cup instant oats
- 1 cup raw sugar
- 3/4 cup dessicated cocconut
- 1 cup plain flour (regular or GF, both work well)
- 125g butter, melted (use vegetable margarine for a vegan version)
- 2 tbs date syrup
- 1/2 tsp bicarbonate of soda
- 3 tbs boiling water
- Preheat the oven to 180C (or 160C fan forced) and line a couple of baking sheets with baking paper.
- Place the oats, coconut, flour and sugar in a bowl, stir with a wooden spoon to combine.
- Melt the butter and date syrup in a saucepan over a low heat. In a separate bowl, combine the bicarb soda and boiling water, then add this to the butter & syrup mixture. It should foam up as you do this, so make sure your pan isn’t too small.
- Pour this foaming liquid into your dry ingredients, and mix with a wooden spoon until all combined.
- Roll into golfball sized balls and place them on your trays about 6cm apart. Flatten slightly with the back of your spoon.
- Bake for 15-18 minutes or until golden brown – rotate your trays half way through if needed and keep an eye on them to make sure they don’t over cook! You’ll lose that lovely chewy texture that is the hallmark of a great ANZAC.
- Cool on trays for a few minutes before transferring to wire racks (they’ll be quite soft when you take them out so it’s essential to give them a bit of time to cool before moving them).
- The classic version of ANZACs uses good old golden syrup in place of the date syrup i’ve used above. After I started, I realised I didn’t have any so I made this substitute and it worked really well, giving them a rich, caramely taste.
- As mentioned above, this recipe is easily made gluten free, provided you can tolerate GF oats (I know the status of oats are a point of contention in the GF community, but I say if they work for you, there’s no reason not to eat them – they’re a great complex carb and have heaps of magnesium and iron as well). I use the White Wings GF flour mixes which seem to work brilliantly in everything i’ve tried them in.