flipANZAC biscuits
ANZAC biscuits
Why this dish? These eggless biscuits were created to last weeks at sea without spoiling, to reach soldiers at the front. For Iggy, perpetually on tour and on planes, this is exactly the kind of sturdy treat that survives a travel bag and jet lag — the snack that won't let you down on the road.
A golden, crunchy biscuit made with rolled oats and coconut, bound with golden syrup (amber cane syrup). Eggless, so it keeps for a very long time. Crunchy or chewy depending on baking time, perfect with tea for smoko.
The crazy thing about these biscuits is they keep forever — no egg in them, so you can shove a bag at the bottom of your backpack and they're still perfect three weeks later on the other side of the world. That's exactly what I need when I'm hopping flights and hotels. I like them crunchy, so I leave them in the oven an extra minute. Oats, coconut, golden syrup — it's rustic, filling, and smells like home. You can't go wrong.
- •Rolled oats — 1 cup (base)
- •Flour — 1 cup (structure)
- •Desiccated coconut — 1 cup (flavor)
- •Golden syrup — 2 tbsp (binder and sweetness)
- •Butter — 120 g (fat)
- •Baking soda — 1 tsp (leavening)
ANZAC biscuits
A golden, crunchy biscuit made with rolled oats and coconut, bound with golden syrup (amber cane syrup). Eggless, so it keeps for a very long time. Crunchy or chewy depending on baking time, perfect with tea for smoko.
Why this dish? These eggless biscuits were created to last weeks at sea without spoiling, to reach soldiers at the front. For Iggy, perpetually on tour and on planes, this is exactly the kind of sturdy treat that survives a travel bag and jet lag — the snack that won't let you down on the road.
The crazy thing about these biscuits is they keep forever — no egg in them, so you can shove a bag at the bottom of your backpack and they're still perfect three weeks later on the other side of the world. That's exactly what I need when I'm hopping flights and hotels. I like them crunchy, so I leave them in the oven an extra minute. Oats, coconut, golden syrup — it's rustic, filling, and smells like home. You can't go wrong.
Ingredients (period version)
- Rolled oats — 1 cup (base)
- Flour — 1 cup (structure)
- Desiccated coconut — 1 cup (flavor)
- Golden syrup — 2 tbsp (binder and sweetness)
- Butter — 120 g (fat)
- Baking soda — 1 tsp (leavening)
Ingredients
- Rolled oats — 100 g (base)
- Flour — 100 g (structure)
- Desiccated coconut — 70 g (flavor)
- Sugar — 100 g (sweetness)
- Golden syrup (or honey) — 2 tbsp (binder)
- Butter — 120 g (fat)
- Baking soda — 1 tsp (leavening)
- Boiling water — 2 tbsp (activation of baking soda)
Method
- Mix oats, flour, coconut, and sugar in a bowl.
- Gently melt butter with golden syrup.
- Dissolve baking soda in boiling water, add to melted butter (it will foam).
- Pour the liquid mixture into the dry ingredients and mix.
- Form balls, flatten onto a baking tray, spacing them apart.
- Bake at 160°C: 12 min for chewy, 15-18 min for crunchy. Let harden as they cool.
How it was made : During World War I, Australian and New Zealand families developed these eggless biscuits so they could survive the long sea voyage to ANZAC soldiers. Golden syrup replaced egg as a binder. Today their name is even protected by law in Australia.
The contemporary twist : Turn them into ice cream sandwiches: two ANZAC biscuits sandwiching a scoop of vanilla ice cream, rolled on the edges in extra coconut.
Sources : Australian War Memorial — ANZAC biscuits · Department of Veterans' Affairs (Australia)
Iggy Azalea · Charactorium
