Sue Lau's Note:
From the handwritten recipe book of Margaret E. Walker's grandmother. Brian Wilson states:"Soldiers Biscuit was one of the original names for these biscuits and was only changed to ANZAC sometime after the Gallipol landing. Therefore, you can date the Soldier's Biscuit recipe to somewhere most likely between 1914 and 1920 or so. The anzac recipe however, would be dated after 1927 as they didn't begin to include coconut until after this year."
My Private Note
Units: US | Metric
- 1Preheat oven to 180° C (350° F).
- 2Combine oats, flour and sugar in a mixing bowl.
- 3Melt butter and Golden Syrup (or honey) together over low heat.
- 4Mix baking soda with water and add to the butter mixture.
- 5Mix liquids with dry ingredients and mix well. Spoon dollops of mixture, about the size of a walnut shell, onto a greased tin, leaving as much space again between dollops to allow for spreading.
- 6Bake in a preheated, 180° C (350° F) oven for 15-20 minutes. Cool on a wire rack and seal in airtight containers.
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Nutritional Facts for Soldier's Biscuits (Anzac Biscuits)
Serving Size: 1 (630 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 150.2
- Calories from Fat 57
- Total Fat 6.3 g
- Saturated Fat 3.4 g
- Cholesterol 13.5 mg
- Sodium 107.4 mg
- Total Carbohydrate 20.6 g
- Dietary Fiber 1.9 g
- Sugars 5.8 g
- Protein 3.3 g