Anzac biscuit recipe

Anzac biscuits have long been associated with the Australian and New Zealand Army Corps (Anzac).

It’s claimed these biscuits were sent by wives and women’s groups to soldiers abroad because the ingredients do not spoil easily and the biscuits kept well during naval transportation.

Ingredients:

• 1 cup Edmonds Standard Grade Flour

•1 1⁄2 teaspoons ground cinnamon

•1 3⁄4 cups rolled oats

• 1⁄2 cup Chelsea White Sugar or Chelsea Raw Sugar

• 1⁄4 cup (firmly packed) Chelsea Soft Brown Sugar

• 1 cup desiccated coconut

• 125g Butter, cubed

• 1⁄4 cup Chelsea Golden Syrup

• 2 tablespoons water

• 1 teaspoon Edmonds Baking Soda

Method

1. Preheat oven to 150C conventional bake. Line a baking tray with baking paper.

2. In a medium-sized bowl, sift together the Edmonds Standard Grade Flour and cinnamon. Add the rolled oats, coconut and sugars; mix well.

3. Combine the Tararua Butter, Chelsea Golden Syrup and water in a small saucepan and stir over low-medium heat until the Tararua Butter melts and the mixture is well combined (ensure the mixture does not simmer or boil). Remove from heat and stir in the Edmonds Baking Soda. Add immediately to the dry ingredients and use a wooden spoon to stir until well combined.

4. Roll one to two tablespoons of mixture into balls and place on to a tray about 5cm apart. Use your fingers to flatten each slightly (until they are about 1cm thick) and bake for 16 minutes (for a chewy biscuit), or 20 minutes for a crunchier biscuit.

5. Set aside for five minutes to cool slightly before transferring to a wire rack to cool completely. Keep in an airtight container for up to a week.

Source: Chelsea New Zealand