Anzac biscuits for Anzac Day

IMG_8506Saturday 25 April is Anzac Day and as we have three Antipodeans on the team here at Roundhouse Towers, including Craig our MD (Australian), designer Robyn and fitter Rick (both New Zealanders), Amy, the Roundhouse kitchen coach thought it fitting to commemorate the occasion by cooking them some Anzac biscuits.
Anzac biscuits are reputed to originate from when wives sent them to soldiers abroad, because they had a long shelf life (they don’t use eggs) and they didn’t spoil in long naval crossings; they’re made of rolled oats, desiccated coconut and golden syrup among other ingredients.
The recipe was kindly given to Amy by the mother of an Australian friend, and we have it on Robyn’s excellent authority that they are the best she’s ever tasted! Amy brought some biscuits into the Roundhouse Wigmore Street showroom, where we photographed them among our lovely bespoke kitchen displays, prior to them being enthusiastically scoffed by the team!
The unanimous verdict….delicious! Give them a go this Anzac Day.IMG_8476
Anzac biscuits
100g butter
75g golden syrup
140g plain flour
60g soft light brown sugar
60g caster sugar
100g rolled oats (not porridge – they need to be coarse)
75g desiccated coconut
1 tsp bicarbonate of soda, dissolved in 2 tbsp boiling water

  1. Preheat the oven on Fan 160°C.
  2. In a small saucepan, gently melt the butter with the golden syrup. The easiest way to measure the syrup is to place the pan directly on the scales and squeeze the syrup directly in; then you don’t waste too much! You could also do this part in the microwave, in a small bowl covered with cling film.
  3. In a large mixing bowl, combine the flour, sugars, oats and coconut and mix to combine. Make a well in the centre.
  4. Dissolve the bicarb in the boiling water, then pour the melted butter and syrup, plus the dissolved bicarb, in to the well of the dry ingredients and mix thoroughly to combine everything.
  5. Line three baking sheets with baking parchment. Using a tablespoon measure, spoon the mixture on to the baking sheets, then using your hands roll the mixture in to balls and flatten slightly on to the trays.
  6. Bake the biscuits for 12-14 minutes, depending on how pale and chewy/ dark and crispy you like them. Allow to cool for 10 minutes on the trays before removing to a wire rack to cool completely.

 Makes 25-30 biscuitsIMG_8495