ANZAC Biscuits
A golden, crunchy biscuit of rolled oats, coconut, and golden syrup, bound without egg to last for weeks. Crisp on the edges, slightly chewy in the middle, it is the perfect companion to a strong cup of tea.
A golden, crunchy biscuit of rolled oats, coconut, and golden syrup, bound without egg to last for weeks. Crisp on the edges, slightly chewy in the middle, it is the perfect companion to a strong cup of tea.
Back home, the ANZAC biscuit is sacred — every house has its batch. They were invented to send to the boys off to war, without egg so they wouldn't turn in the ship's hold. That's exactly why they're so handy in the mountains: you can stuff them in a pocket, they hold up, and they set you right. A good strong tea alongside, and you've got your smoko the way we like it here.
- •Rolled oats — two cups (structure and hold)
- •Flour — one cup (binder)
- •Desiccated coconut — one cup (flavour and crunch)
- •Sugar — one cup (sweetness and colour)
- •Golden syrup — two tablespoons (sticky binder, caramel flavour)
- •Butter — a good knob (fat and melt)
- •Bicarbonate of soda — a pinch (leavening)
ANZAC Biscuits
A golden, crunchy biscuit of rolled oats, coconut, and golden syrup, bound without egg to last for weeks. Crisp on the edges, slightly chewy in the middle, it is the perfect companion to a strong cup of tea.
Why this dish? The ANZAC biscuit is the emblem of New Zealand baking in which Hillary grew up: eggless, it keeps well and travels well, exactly the kind of provision an outdoorsman and expeditioner would carry. Born to be sent to soldiers without spoiling, it is the cousin of the trail biscuit.
Back home, the ANZAC biscuit is sacred — every house has its batch. They were invented to send to the boys off to war, without egg so they wouldn't turn in the ship's hold. That's exactly why they're so handy in the mountains: you can stuff them in a pocket, they hold up, and they set you right. A good strong tea alongside, and you've got your smoko the way we like it here.
Ingredients (period version)
- Rolled oats — two cups (structure and hold)
- Flour — one cup (binder)
- Desiccated coconut — one cup (flavour and crunch)
- Sugar — one cup (sweetness and colour)
- Golden syrup — two tablespoons (sticky binder, caramel flavour)
- Butter — a good knob (fat and melt)
- Bicarbonate of soda — a pinch (leavening)
Ingredients
- Rolled oats — 150 g (crunchy base)
- Flour — 120 g (structure)
- Desiccated coconut — 80 g (flavour)
- Sugar — 100 g (sweetness)
- Golden syrup (or honey) — 2 tbsp (binder and caramel)
- Butter — 120 g (melt)
- Bicarbonate of soda — 1 tsp (leavening)
- Boiling water — 2 tbsp (activates bicarbonate)
Method
- Preheat the oven to 160°C. Mix oats, flour, coconut, and sugar in a bowl.
- Gently melt the butter with the golden syrup.
- Dissolve the bicarbonate in the boiling water, add to the melted butter (the mixture will foam).
- Pour onto the dry ingredients and mix to a uniform dough.
- Form balls, flatten them on a lined tray, spacing well apart.
- Bake 12-15 minutes until a nice golden colour. Allow to harden as they cool.
How it was made : Appearing during World War I, the ANZAC biscuit was designed without egg precisely to withstand long sea voyages to the soldiers. Its robustness made it a New Zealand pantry staple and an ideal hiking snack, long before energy bars.
The contemporary twist : Replace golden syrup with New Zealand honey (manuka) — a direct nod to beekeeper Hillary, and a deeper flavour.
Sources : Traditional New Zealand ANZAC recipes (NZ History, Govt. of New Zealand)
Edmund Hillary · Charactorium