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There is nothing that quite speaks Australia as an Anzac biscuit. It was Australia day a couple of days ago so I whipped up a batch of these delicious Anzac biscuits for the family to enjoy over the weekend.
We were however lucky to still have some left by Australia Day as they were consumed pretty quickly!
But hey, you don’t need to live in Australia to enjoy these biscuits and you certainly don’t need to just save them for the 26th January!
Traditionally the Anzac biscuit was made hard and sent to soldiers overseas in World War 1. The biscuits traveled well and the ingredients didn’t spoil, so they were very welcomed by the soldiers.
I’m not sure what the original recipe was like, but it had to have been a bit different as today the biscuits tend to be made more chewy than hard. You can still buy them rock solid, but I do LOVE chewy cookies!
There is a time and a place for crunchy cookies and for me they usually have to have huge chocolate chip chunks in them…lol.
I have heard of people changing up the recipe and adding chocolate or fruit, but simple is best with these I think!
So imagine, sinking your teeth into a chewy, sweet oaty biscuit. The only problem is that I can’t stop at one…which is a bit of a problem when you see how much sugar and golden syrup goes into them. But ah well…you have to do it for the taste right?!
It’s a pretty simple recipe, and I’m sure you have all the ingredients in your cupboard right now. You can bake longer until they are completely brown if you wish, but I much prefer just the golden brown look.
Oh and don’t worry about them being messy or using a cookie cutter. These are rugged biscuits, so let them look that way!
Have you tasted Anzac biscuits before?
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