Anzac Biscuit

Anzac Biscuit: photograph by John Paul Urizar and Stylist Michaela le Compte

An Aussie icon, the Anzac Biscuit was first baked and sent overseas in food parcels by mothers and wives to ANZACs during World War One.

Today it's a traditional family favourite which is enjoyed all year round. This recipe comes from another family favourite, The Australian Women's Weekly.

prep + cook time 35 minutes makes 25

Ingredients:

1 cup (90g) rolled oats
1 cup (150g) plain (all-purpose) flour
1 cup (220g) firmly packed light brown sugar
½ cup (40g) desiccated coconut
125g (4 ounces) butter
2 tablespoons golden syrup
1 tablespoon water
½ teaspoon bicarbonate of (baking) soda

Method:

1 Preheat oven to 160°C/325°F. Grease oven trays; line with baking paper.
2 Combine oats, sifted flour, sugar and coconut in large bowl. Combine butter, syrup and the water in small saucepan, stir over low heat until smooth; stir in soda. Stir into dry ingredients.
3 Roll level tablespoons of mixture into balls; place about 5cm (2 inches) apart on trays, flatten slightly. Bake about 20 minutes; cool on trays.

Nutritional count per biscuit: 5.4g total fat (3.6g saturated fat); 514kJ (123 cal); 17.2g carbohydrate; 1.2g protein; 0.7g fibre

Anzac Biscuit recipe from The Australian Women's Weekly cookbook: World Table, published by ACP Books and available in all good bookstores for $69.95 and from www.acpbooks.com.au