Generally I use my Grandmother’s recipe for ANZAC Biscuits, but was curious about a recipe that increases the amount of coconut and butter. Other than that, the recipe is the same – a traditional one without the additions that the US variety of these “cookies” include. Good grief, USA, leave our beloved ANZAC biscuits alone.
The result of the slight alterations is a blonder biscuit, but otherwise a delightful one, perfect for a cuppa for afternoon tea on any day of the year. The biscuit is quite buttery with a definite coconut flavour.
It is the day after New Year, and it is likely to be one of my 2 or 3 baking efforts per year. I don’t have a sweet tooth, thankfully, and also do not use eggs in my recipes. Thus, the options for baking are limited on both accounts!
Originally, ANZAC Biscuits were made for the troops in the World Wars, and did not contain coconut (as it deteriorates rapidly, and possibly it was not readily available). The biscuits were “flat packed” for transport to the troops. Then, it seems, a little coconut was added to the recipe, and as times became easier, the amount of butter and coconut increased. Thus we have the buttery biscuits of today.
See this post for some notes about the use of bicarb soda in the recipes for ANZAC Biscuits. Don’t substitute the use of bicarbonate of soda with Self Raising Flour or Baking Powder, as its use is essential to the biscuit. The other essential element is Golden Syrup. There is no substitute, and this Australian ingredient gives these biscuits their beautiful caramelised taste.
You can read more about the history of ANZAC Biscuits here.