Cooking with Tracey: ANZAC Biscuits

The story goes that the women back home made these biscuits and sent them in tins to the soldiers fighting in the trenches in WWI.  They have no eggs or milk so keep for a while, and it doesn’t matter if they get a bit hard.  I am not that fond of them but the boy loves them and requested I bake them for him on the weekend.

Anyway, to make them you will need:

300g plain flour
250g rolled oats
130g dessicated coconut
300g soft brown sugar
1 teaspoon baking powder
250g unsalted butter, chopped into cubes
130g honey

Preheat oven to 150C.  Cover two baking trays with baking paper.

Sift the flour and combine all dry ingredients in a large mixing bowl.  Place the butter and honey in a small saucepan and stir over a low heat until butter is melted.  Pour into bowl with dry ingredients and stir thoroughly until combined.

Roll mixture into 16 balls and place on the trays 5cm apart.  Press gently to flatten.

Bake for 15 minutes, until golden.  Allow to cool slightly on trays before transferring to a wire rack to cool completely.  Store in an airtight container.

Advertisement