Anzac day is recognised on the 25th of April in Australia and New Zealand. Anzac stands for Australian and New Zealand Army Corps, and marks one of the defining moments in the forming of Australia’s national identity. A recipe that is associated with this day of remembrance is the Anzac biscuit. Anzac biscuits are traditionally made from rolled oats, flour, desiccated coconut, sugar, butter, golden syrup and baking soda. It is claimed they gained popularity because the biscuits would last the time and distance it took for them to travel from kitchens in Australia and New Zealand to loved ones dispatched far from home.
I played with the traditional recipe and used condensed milk instead of sugar and golden syrup. If you want to stick to the traditional recipe, follow the details below but leave out the chocolate chips, and replace the condensed milk with 1 cup of sugar and 1 dessert spoon of golden syrup. Even though my recipe uses condensed milk the end result was not an overly sweet biscuit, the condensed milk having less sugar than the sugar and golden syrup that would have normally been used. I added chocolate chips, purely because I love chocolate chip biscuits. If you want chewy biscuits, leave the mixture in heaped spoonfuls on your baking tray. If you prefer a crispy biscuit, flatten out your spoonfuls of biscuit mixture.
Chocolate chip oat biscuits
- 1 1/2 cups rolled oats
- 1 cup plain flour
- 1 cup desiccated coconut
- 1 teaspoon baking soda
- 1 egg
- 100g butter
- 1 x 395g tin condensed milk
- 200g dark chocolate
- Preheat the oven to 180°C, grease 4 baking trays with a generous coating of butter or oil (or use non-stick baking trays).
- Measure out the oats, flour, coconut and baking soda into a bowl.
- Chop the dark chocolate into the size you would like your chocolate chips to be (chunky or finely chopped – it’s up to you) and add to the bowl.
- Add the butter to a saucepan and gently heat until just melted.
- Add the melted butter, egg and condensed milk to the dry ingredients in the bowl.
- Stir to combine.
- Place tablespoonfuls of your biscuit mixture onto your baking trays (I spaced 6 biscuits per tray).
- Bake your biscuits in the oven for approximately 20 minutes, or until golden brown (you may need to do this in batches depending on how much room there is in your oven).
- Remove cooked biscuits from the oven and allow to cool for 5 to 10 minutes on the baking trays. You can sample one or two biscuits now for quality control purposes.
- Transfer the biscuits to a wire rack and allow to totally cool. Your biscuits are ready to serve or store in an air-tight container. Enjoy.
What is your favourite biscuit? Has this post inspired any new ideas?