One of the best parts of travelling is discovering new flavours and dishes that make each destination unique. Whenever I travel, I immerse myself in the local cuisine, savouring every bite and learning as much as I can about the food culture. When I return home, I love to recreate those delicious dishes in my kitchen, using Irish ingredients to bring a little taste of my travels back with me.
One recipe that has stayed with me over the years is Anzac biscuits. I first fell in love with these simple yet delicious biccies while living in a van and travelling around New Zealand. Each bite delighted my tastebuds, and they quickly became a staple of my year-long van life adventure.
History of Anzac Biscuits
Anzac biscuits have a rich history, dating back to World War I, when they were baked by the wives, mothers, and sweethearts of Australian and New Zealand soldiers, known as ANZACs (Australian and New Zealand Army Corps). These biscuits were designed to be long-lasting and could survive the long journey to the soldiers on the front lines. Made from simple, affordable ingredients like oats, flour, coconut, butter, and golden syrup, Anzac biscuits have become a beloved part of Australian and New Zealand cuisine.
Today, Anzac biscuits are more than just a sweet snack; they symbolise resilience, remembrance, and the connection between food and culture. Whenever I bake them, I’m transported back to my travels around New Zealand and reminded of the beautiful landscapes and the warmth of the people I met. So, if you want to bring a little bit of New Zealand into your home, why not try baking a batch of Anzac biscuits? I promise they’ll be worth every bite.
What do Anzac Biscuits Taste Like?
Anzac biscuits have a delightful taste and texture. They offer a rich, buttery flavour with a hint of caramel sweetness from the golden syrup. The oats and desiccated coconut add a warm, nutty undertone, making them feel hearty and wholesome.
In terms of texture, they can vary depending on how they are baked. When baked for a shorter time, they’re soft and chewy in the centre with a slightly crisp edge. If baked a little longer, they develop a crunchier texture throughout, with a satisfying snap when you bite into them. Either way, Anzac biscuits strike a perfect balance between being chewy and crisp, making them irresistibly moreish.
Ingredients:
The measurements are given in cups and spoonfuls, which is handier for me. If I don’t have weighing scales, I can just use any cup I have to hand. This recipe makes about 15 large biscuits or 24 small ones.
- 1 cup of plain flour
- 1 cup of rolled oats
- 1 cup of brown sugar
- 1/2 cup of desiccated coconut
- 125g of butter (if you use unsalted butter, add a pinch of salt to the mixture)
- 2 tablespoons of golden syrup (for crunchier biscuits, add an extra tablespoon)
- 1 tablespoon of water
- 1/2 a teaspoon of bicarbonate of soda
Method:
Preheat your oven to 180°C (160°C fan-assisted) / 350°F / gas mark 4. Line a large baking tray or cookie sheet with greaseproof paper.
Sift the flour into a large mixing bowl. Add the oats, sugar, and desiccated coconut to the flour and mix well to combine.
In a saucepan over medium heat, melt the butter, golden syrup, and water together, stirring occasionally. Once melted and combined, remove from heat and stir in the bicarbonate of soda until fully dissolved.
Pour the melted butter mixture into the dry ingredients. Stir until everything is well combined, and the mixture has a uniform consistency.
For larger, thicker, and chewier biscuits, take 1½ tablespoons of the mixture and form it into a ball or patty with your hands without pressing it down too much. For smaller, crunchier biscuits, use one tablespoon of the mixture. Place each ball on the prepared baking tray, ensuring you leave enough space between them as they will spread during baking.
Bake in the preheated oven for 15 minutes or until the biscuits are golden but still soft. Be careful not to overbake them; they will continue to firm up as they cool.
Remove the tray from the oven and let the biscuits rest for about 5 minutes before transferring them to a wire rack to cool completely.
Once fully cooled, store the biscuits in an airtight container. They will stay fresh for up to a week, but good luck keeping them that long, as they are incredibly moreish. They also make great bases for ice cream sandwiches.
Bon appétit.
Remember to share your creations with me on social media and tag me in your posts! I’d love to see your take on my Anzac biscuits recipe.
If you are hungry for more recipe blog posts, here you go.
For example, here are my recipes for casserole dish bread and gluten-free bread.
Similarly, here are my foolproof recipes for traditional Irish scones and easy flapjacks.
I also have a recipe for vegan overnight oats and baked vegan berry and banana oats.
You might also like my recipe for creamy hot chocolate.
If you want to pair wine and food, you might enjoy my guides to white wines and rosé wines.
Furthermore, if you want information on what we eat in Ireland, here is my post on the traditional Irish foods we use to celebrate St Patrick’s Day.
Finally, click here to learn about Easter in Ireland: Traditions, food, and festivities.