RILEY’S ANZAC BISCUITS

Riley Cameron-Behrens
Flexibility Analyst LCP Delta, Edinburgh
What this dish means to me
ANZAC biscuits have different meanings for all us Kiwis and Australians. Originally created to send to our soldiers, these biscuits are made every 25th of April as we remember and honour our Australia and New Zealand Army Corps.
For me though, these biscuits are memories of baking with my mum in the early autumn sunshine, they are heralds of a long weekend barbeque and my birthday.
This recipe is based on the Edmonds Cookbook recipe, a true Kiwi kitchen staple that has held the title of best-selling book in NZ for over 100 years. As with all the best recipes, it’s been tweaked a little.
Ridiculously simple, naturally egg-free (so they wouldn’t spoil on the long journey overseas!) and completely customisable, these quick biscuits are great with a cup of tea, crumbled over ice cream or in an ice cream sandwich.


SERVES
12

MINUTES
30

DIFFICULTY
3/10

INGREDIENTS
1/2 cup flour
1/3 cup packed brown sugar
2/3 cup shredded coconut
3/4 cup rolled oats
100g butter
2 tablespoons golden syrup
1/2 teaspoon baking soda
2 tablespoons boiling water

METHOD
These biscuits come out flat and a deep golden brown, they should be chewy in the middle and crisp at the edges. They are completely customisable and very forgiving!
Step 1
Preheat oven to 160°C fan bake (the key to these cookies is a low heat!). Line a baking tray with baking paper.
Step 2
Combine oats, flour, sugar and coconut in a bowl. In a separate bowl, melt the butter and add the golden syrup. Dissolve baking soda in the boiling water and then add to the melted butter and golden syrup. Add butter mixture into oat mixture and stir well.
Step 3
Roll heaping tablespoons of the mixture into balls (just smaller than a golf ball). Place on tray well spaced and flatten down slightly. Bake for 10 to 12 minutes or until golden (for slightly crispy biscuits bake for a few extra minutes). Stand on trays for 5 minutes. Transfer to a wire rack to cool completely.

Make them your own
Crunchy: Halve the butter and bake for a little longer at 180°C. This is the original recipe.
Cakey: Don’t flatten the dough and bake at 180 °C.
Thin and chewy: This is the recipe as I’ve written it, my favourite way to have them!
Additions: Nuts, seeds, raisins, cranberries, chocolate chips… whatever you like!
