Anzac biscuits were an iconic part of growing up in Australia. Just the smell of the honey and oat flavored biscuits bring back so many fond memories of Sunday morning coffee shops and afternoon teas at home, still dressed in my school uniform. Having their deep roots buried in the battlegrounds of World War 1, these biscuits were sent to the Australian and New Zealand Army Corps (ANZAC) troops from back home because of their durability. While the ingredients were long lasting and practical in the 1910's, today with embellished recipes and no food rations, Anzac biscuits have made a comeback and have never tasted so good!
- 4 cups rolled oats
- 1 cup white sugar
- 1 cup dark brown sugar
- 2.5 cup plain flour
- 5 teaspoons baking soda
- 300 ml canola oil
- 3 tablespoon honey
- 8 tablespoon boiling water
- Prepare two cookie sheets and cover with parchment paper. Preheat the oven to 160 degrees Celsius (320 degrees Fahrenheit).
- In a large mixing bowl, combine oats, sugars, flour and baking soda until fully incorporated.
- Add in remaining ingredients and mix well.
- Use a tablespoon to help use scoop golf ball-sized amounts out and roll them into circles. Place them on the cookie sheets leaving about 5cm (2 inches) in between each one. Use the back of a spoon to flatten the balls.
- Place the cookies in the oven and bake for 20-25 minutes until they are golden brown.
- Let cool completely before serving.