Anzac Biscuits Without Golden Syrup

Anzac Biscuits are an Australian favourite.  Who doesn't have fond memories of these golden cookies served up with a tall glass of milk?  With grand arguments over whether crunchy or chewy versions are the best, everyone has a strongly held opinion.

Personally, I like chewy ones!

So I guess it is debatable whether I can legitimately call these "Anzac Biscuits" since they don't have the traditional Golden Syrup and brown sugar in them. But they taste very close to the original, though without the nasty Fructose content. If you don't have Glucose Syrup, you can stick with Golden Syrup. It will then have fructose in it, but only a little bit. Most of the sugar content in these biscuits comes from the brown sugar.

"ANZAC BISCUITS" or Rolled Oat Cookies

  • 125g unsalted butter
  • 2 tablespoons glucose syrup
  • 1/2 teaspoon bicarbonate soda
  • 2 tablespoons boiling water
  • 1 cup rolled oats
  • 1 cup plain flour
  • 1 1/4 cup dextrose
  • 3/4 cup coconut

Preheat oven to 170 degrees Celsius.

Melt butter and syrup in a small saucepan over low heat.

Mix soda with boiling water and add to melted butter mixture. It will foam a little.

Combine all dry ingredients in a large mixing bowl.

Stir melted butter mixture into dry ingredients with a wooden spoon until well combined.

Place rolled teaspoonfuls of mixture onto greased trays, leaving room for spreading (about 12 biscuits per tray). Makes about 30 biscuits.

Bake at 170 degrees Celsius for 20 minutes or until golden.

Allow to cool slightly on trays, then transfer to cooling racks. The biscuits will be soft but will firm up on cooling.

What is the origin of these biscuits?

"ANZAC was the name given to the Australian and New Zealand Army Corps soldiers who landed on the Gallipoli Peninsula in Turkey early on the morning of 25 April 1915 during the First World War (1914-1918)."

"During World War 1, the wives, mothers and girlfriends of the Australian soldiers were concerned for the nutritional value of the food being supplied to their men. Here was a problem. Any food they sent to the fighting men had to be carried in the ships of the Merchant Navy. Most of these were lucky to maintain a speed of ten knots (18.5 kilometers per hour). Most had no refrigerated facilities, so any food sent had to be able to remain edible after periods in excess of two months. A body of women came up with the answer - a biscuit with all the nutritional value possible. The basis was a Scottish recipe using rolled oats. These oats were used extensively in Scotland, especially for a heavy porridge that helped counteract the extremely cold climate.

The ingredients they used were: rolled oats, sugar, plain flour, coconut, butter, golden syrup or treacle, bi-carbonate of soda and boiling water. All these items did not readily spoil. At first the biscuits were called Soldiers’ Biscuits, but after the landing on Gallipoli, they were renamed ANZAC Biscuits."

Quotes taken from

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