Anzac Biscuits. These chewy-crisp, buttery oatmeal-coconut cookies are native to Australia, where they had their origin back in World War I. Legend has it that wives and mothers would mail them to their soldiers in ANZAC — the Australian and New Zealand Army Corps — because, without eggs and being quite sturdy, they traveled and kept well. Mix oats, coconut, flour, and sugar in a bowl.

Put the oats, coconut, flour and sugar in a bowl. Melt the butter in a small pan and stir in the golden syrup. Whisk brown sugar, flour, oats, coconut, and salt in a large bowl to combine. You can cook Anzac Biscuits using 10 ingredients and 5 steps. Here is how you cook it.

Ingredients of Anzac Biscuits

Prepare 1 cup of plain flour.
It's 1 1/2 tsp of ground cinnamon.
It's 1 1/3 cup of plain rolled oats.
It's 1 cup of dessicated coconut.
It's 1/2 cup of caster sugar.
Prepare 1/4 cup of brown sugar.
You need 125 grams of butter, cubed.
You need 1/4 cup of golden syrup.
It's 2 tbsp of water.
It's 1 tsp of bicarb soda.

Actually, their original name was simply soldiers' biscuits. Anzac biscuits have long been associated with the Australian and New Zealand Army Corps (ANZAC) established in World War I. It has been claimed that biscuits were sent by wives. Anzac biscuits are a popular Australian sweet treat with a doze of history.

Anzac Biscuits instructions

Preheat oven to 150°C. Line a baking tray with non-stick baking paper.In a medium sized bowl, sift together the flour and cinnamon..
Add the rolled oats, Caster Sugar, Brown Sugar, and coconut; mix well.Combine the butter, Golden Syrup and water in a small saucepan, and stir over low-medium heat until the butter melts and the mixture is well combined. Remove from heat and stir in the bicarbonate of soda..
Add immediately to the dry ingredients and use a wooden spoon to stir until well combined.Roll 2 Tbsp portions of mixture into balls and place on the lined tray about 5cm apart. Use your fingers to flatten each slightly (until they are about 1cm thick) and bake in preheated oven for 16 minutes (for a chewy biscuit) or 20 minutes for a crunchier biscuit..
Remove from oven and set aside for 5 minutes to cool slightly before transferring to a wire rack to cool completely..
TIPS The biscuits will keep in an airtight container for up to a week.When combining the butter, golden syrup and water, ensure the mixture does not simmer or boil.For biscuit that is crisp on the outside with a chewy centre, bake for 18 minutes.Butter mixture can be melted in a microwave: Combine the butter, Golden Syrup and water in a medium sized heatproof microwave-safe container, bowl or jug. Heat, uncovered, on Medium-High (650 watts or 70%) for 1 minute and mix; check mixture; heat for additional 30 second intervals (stirring after each) until the butter melts and the mixture is combined well..

These eggless biscuits/cookies are easy to make with a delicious mix of oat and coconut flavors - definitely worth enjoying soon. Melt the butter in a small pan over a low heat, then stir in the golden syrup. Melt the butter and golden syrup in a saucepan on low heat. Measure the oats, coconut, flour, sugar and a pinch of salt into a mixing bowl. Anzac biscuits are one of those sweet treats that just defines Australia due to its rich history and continued adoration by the population.