Anzac biscuits are associated with Australia and New Zealand Army Corps. which was established during the World War I. It’s believed that these biscuits were prepared by wives of soldiers and used for long time by the soldiers. These days they are manufactured commercially. Anzac biscuits are made to celebrate “Anzac day” on April 25th every year. The original recipe source is here and I have tweaked it. I have made it healthy by replacing maida with whole wheat flour, castor sugar with cane sugar, liquid jaggery instead of golden syrup. These biscuits are rich in fibre, eggless and less in refined sugar.
Here goes the simple recipe
Preparation time: 10 mins
Cooking time: 15 mins
No of biscuits: 14
Wheat flour- ½ cup
Cane sugar- ½ cup
Desiccated coconut- ½ cup
Rolled Oats- 1 cup
Butter- ¼ cup
Liquid jaggery- 1 tablespoon
Baking soda- ½ teaspoon
Boiling water-1½ tablespoon
- Preheat the oven at 180℃ for 10 mins.
- Line a baking tray with parchment paper.
- Dissolve baking soda in hot water and keep aside.
- Heat a pan on medium flame and add butter. Add liquid jaggery to melting butter.
- Mix well. Remove it from heat, add dissolved baking soda.
- Mix well until well combined
- Take a bowl, add oats. Add flour, mix well.
- Add desiccated coconut, mix. Add cane sugar and mix well.
- Add liquid ingredients to dry ingredients. Mix well to combine.
- Make equal sized balls. Press them on palm to flatten.
- Keep on baking tray lined with parchment paper allowing space between the biscuits.
- Bake in preheated oven at 180℃ for 15 minutes or until bottom turns brown.
- Cool on wire rack and serve them.
Temperature setting depends on individual oven, so care should be taken not to burn the cookies.
Spacing the biscuits before baking is important as it tends to spread.
Oats can be used as it is or can be powdered.
The cookies will be soft when hot but they become crunchy as they cool.