Awhile ago I bought a box of oats for breakfasts, but they’ve been sitting in my cupboard for months as I rarely eat breakfast since lunch in Finland is often as early as 11am. As I hate waste, a perfect way to use up these oats is to make a classic Australian favourite- ANZAC biscuits. They’re super easy and quick to make and while I’ve tried a few variations on traditional recipes, I’ve included my favourite in this post, adapted from here.
These iconic biscuits were originally made by wives and women’s groups to send to the ANZACs (Australian and New Zealand Army Corps) serving in World War I, as the ingredients don’t readily spoil and the biscuits could last the long naval journey.
- 1¼ cups rolled oats
- 1 ¼ cups desiccated coconut
- 1 cup plain flour
- 150g butter
- 2 tbs golden/maple syrup
- 1 tbs eucalyptus honey – I’ve never seen this in Australia but ironically found it in a Helsinki supermarket. It’s too strong to have alone but perfect in this recipe!
- 1 cup raw sugar
- 1 tsp baking soda
- 2 tbs boiling water
Preheat oven to 180°C and grease a large baking tray. Combine the oats, coconut and flour in a bowl and set aside.
2. In a smaller bowl microwave the butter, golden/maple syrup and honey, stirring at intervals until the butter melts and the mixture is smooth.
3. In a cup mix the baking soda with boiling water, stir to combine, then add to the butter mixture.
4. Add the liquid to dry mix and using a wooden spoon, combine.
5. Take roughly 1 tbsp of the mixture at a time, roll in the palm of your hand until it sticks together well then flatten the mix between your palms and place on the greased tray. Leave roughly 3cm between each biscuit for them to expand.
6. Bake for 10-12 minutes until the tops are golden. Remove from oven and cool completely on a wire rack.
Enjoy! These biscuits are particularly popular around ANZAC day- the 25th of April.