Anzac biscuits were said to have first been made in the trenches of the First World War by or for Australian and New Zealand troops. They have few ingredients, a long shelf life and are loved by Australians all over the world.
- Portion size 24 servings
- Credits : Canadian Living Magazine: September 2006
- 1 cup all-purpose flour
- 1 cup large-flake rolled oats
- 1 cup desiccated coconut
- 1 cup packed brown sugar
- 1/2 cup butter
- 3 tablespoons Lyle's golden syrup
MethodLine rimless baking sheet with parchment paper or grease; set aside.
In large bowl, whisk together flour, rolled oats, coconut and sugar; set aside.
In saucepan, heat together butter, syrup and 2 tbsp (25 mL) water over medium-low heat until butter melts; stir into dry ingredients.
Drop by rounded 1 tbsp (15 mL), 2 inches (5 cm) apart, onto prepared sheet. Bake in centre of 350°F (180°C) oven until light golden on bottom, about 15 minutes. Let cool on pan for 2 minutes; transfer to wire rack and let cool completely. (Make-ahead: Store layered between waxed paper in airtight container for up to 1 week.)
Nutritional facts Per cookie: about
- Sodium 56 mg
- Protein 1 g
- Calories 129.0
- Total fat 5 g
- Cholesterol 12 mg
- Saturated fat 4 g
- Total carbohydrate 19 g
- Iron 5.0
- Folate 4.0
- Calcium 1.0
- Vitamin A 4.0