ANZAC Q&A - WHAT IS THE RECIPE FOR "ANZAC BISCUITS"?

Image: Helena Marion Barnard, otherwise known as the Gingernut Lady”, received a British Medal of Honour for her efforts baking four and a half tons of biscuits over the course of both world wars.

Q.   What is the recipe for "Anzac Biscuits’?
A.    Preheat oven to 170°C. Place the flour, oats, sugar and coconut in a large bowl and stir to combine. In a small saucepan place the golden syrup and butter and stir over low heat until the butter has fully melted. Mix the bicarb soda with 1 1/2 tablespoons water and add to the golden syrup mixture. It will bubble whilst you are stirring together so remove from the heat. Pour into the dry ingredients and mix together until fully combined. Roll table spoon fulls of mixture into balls and place on baking trays lined with non-stick baking paper, pressing down on the tops to flatten slightly. Bake for 12 minutes or until golden brown.  

                        1 1/4 cups plain flour, sifted

                        1 cup rolled oats

                        1/2 cup caster sugar

                        3/4 cup desiccated coconut

                        2 tablespoons golden syrup or treacle

                        150g unsalted butter, chopped

                        1/2 teaspoon bicarb soda 

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Help pass the Anzac legend to the next generation with our fun educards. These questions and answers were created with the help of noted Australian military historian Graham Wilson.