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INGREDIENTS:

 	
2 cups rolled oats
½ cup sugar

1 cup flour
125gm butter, melted

1 tablespoon golden syrup - a product made  from cane sugar
1 teaspoon bicarbonate of soda

2 tablespoons boiling water
 

Combine the oats, sugar, flour  and melted together. Then add the golden syrup, and finally the
bicarbonate of soda  dissolved in the boiling water. Put spoonfuls of the mixture on a greased tray
and bake at  180°C (350°F) for 15-20 minutes or until cooked a golden-brown colour and crispy.

 

The official recipe of the Anzac Biscuit as furnished by Phil Burch

ANZAC biscuits: The origin and recipe

The army biscuit, also known as an ANZAC Wafer or an ANZAC Tile, is essentially a hardtack biscuit, a
long shelf-life biscuit substitute for bread. Unlike bread though, the biscuits are very, very hard. Some
soldiers preferred to grind them up and use them as porridge. (Add water and sugar, cook, serve with
generous dollop of jam.)

The following recipe has been supplied courtesy of Arnott's Biscuits Limited through the good offices of
Frank Townsend, Chief Chemist. Originally, the biscuits were baked in large industrial ovens, but the
recipe has been altered so that one can bake them in a domestic oven.

Ingredients sufficient for 6 biscuits:

Flour 200 gm, about 1.5cups or 300 mls
Flour Wholemeal 400 gm, about 3 cups or 600 mls
Sugar 40 gm, about 5 tablespoons
Milk Powder 20 gm, about 3 tablespoons
Salt 1.5 gm, a good pinch
Water 220 mls
Use self-raising flours. If self-raising flours are not available, sieve 10 grams of baking powder
together with the dry flour before adding other ingredients.

Method

Place flour, sugar and milk powder in a large bowl and blend with finger tips, form into pile and scoop
out a hole (well) in the centre. Add all of the water in which the salt has been dissolved. Thoroughly
work the flour from the inside of the well into the water until the whole is a mass of lumps of flour and
water. Once the dough is formed, transfer it to a table top or pastry board. The dough should now be torn apart, rubbed into balls and thrown together and the process repeated until the mass is well mixed
and in the form of a really hard dough. The dough is then rested for about half an hour. Now roll the
dough in 8 mm thick sheets using a rolling pin and two 8 mm thick guides (wooden slats are ideal) -
the dough being rolled down between the two guides until the rolling pin rests on the guides during
each traverse.

The rolled sheet of dough is then cut into 90 mm squares, preferably by pressing with the edge of a
steel rule rather than slicing with a knife. The pressing action helps to join the top and bottom surfaces
and will improve the lift on baking. A cardboard square, 90 mm on each side, can be used as a pattern
to ensure uniformity in your tiles.

Next, the biscuit square should be docked by having a regular horizontal and vertical pattern of holes
pushed into them at, say, 18 mm centres with a flat ended pin or rod. Push it in until it bottoms, twist
slightly and then withdraw. Repeat at the next position. Each biscuit should have five vertical and five
horizontal rows of docker holes, 25 holes in all. There are those at the AWM who argue for 49 holes (7
x 7) as the authentic number of docker holes.

Place on a lightly greased steel baking sheet, with the biscuits about 6 mm apart and form a wall
around the load with scrap dough to avoid edge burning of the biscuits. Bake at about 200 degrees
centigrade for 30 to 40 minutes on a low shelf in the oven. Take care not to burn them. To achieve a
suitable hardness in your biscuits, store for a time in an air tight container.

ANZAC Biscuit Popular Version

(From a original recipe provided by Mr Bob Lawson, an ANZAC present at the Gallipoli landing)

Ingredients

1 cup each of plain flour, sugar, rolled oats and coconut
4 oz butter
1 tablespoon treacle (golden syrup)
2 tablespoons boiling water
1 teaspoon carbonate soda (add a little more water if mixture is too dry)
Method

1. Grease biscuit tray and pre heat oven to 180C
2. Combine dry ingredients
3. Melt together butter and golden syrup. Combine water and soda add to butter mixture.
4. Mix butter mixture and dry ingredients.
5. Drop teaspoons of mixture onto tray allowing room for spreading.
6. Bake for 10-15 minutes or until golden. Allow to cool on tray for a few minutes before transferring to cooling racks