Anzac bikkies

So today is Anzac Day in Australia, a remembrance day for the Australian and New Zealand troops that served and died in the world wars. This is my first Anzac Day here and I find it a little unusual, being from friendly little neutral Ireland, I have nothing to compare it too. But I have been told that these little bikkies are part of the tradition and are super yum, and that’s reason enough for me.

I was actually hoping to make chocolate hot cross buns for Easter but I had a fight with my yeast dough, which then sulkily refused to rise. So yeast-free and simple Anzac biscuits won out in the end, but I’m glad because they are chewy, dunkable and a great (and equally unhealthy) alternative to chocolate after the choc-fest that was yesterday.

Apparently to be a true Anzac biscuit, it must contain golden syrup, butter, oats, coconut and absolutely nothing else, especially anything that could be deemed “fancy”.  The wives and mothers left behind would not have had access to anything other than the most basic and cheap of ingredients. I was told this by a proper ocker Aussie  and I found it quite amusing as I imagine their counterparts in Ireland would have found coconut (even the desiccated variety) to be the absolute height of fanciness!

Anzac Bikkies


100 g (3 ½ oz) rolled oats
150 g (5 ¼ oz) plain flour
220 g (7 ½ oz) soft brown sugar
250 g (8 ¾ oz) desiccated coconut
125 g (4 ½ oz) sugar
2 tbsp golden syrup
1 ½ tsp bicarbonate soda

Preheat the oven to 160 °C. Line two baking trays with greaseproof paper or baking parchment.

In a large bowl mix together all of the dry ingredients and combine. In a saucepan, melt the butter and golden syrup together over a gentle heat. Add this mixture to the dry ingredients and combine until the entire mixture is evenly moist and sticky.

Using a soup or desert spoon roll out small balls of the mixture and flatten them out on the baking tray. Leave enough space in between each biscuit for them to rise and spread out a bit. Bake for about 12-15 minutes or until golden brown. Then allow to cool off and firm up on a wire rack.

The tea’s wet!

The tea’s wet!

Somebody stick the kettle on there quick because these little beauties are quick, easy, very morish and apparently quintessentially Aussie.



You might also like:

Totally tropical fool

Hot cross buns

Rosemary and pine nut semolina cookies


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s