Dick Smith Foods10260530
Dick Smith Foods10260530

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ANZAC Biscuits

During the war, the mums and partners of soldiers overseas became concerned about their loved ones getting enough nutrition from the rations they were being provided with.  

INGREDIENTS

125g butter
2 tablespoons golden syrup
2 tablespoons water
1/2 teaspoon bicarbonate of soda
1 tsp vanilla extract
1/3 cup sugar
1/2 cup packed dark brown sugar
1 cup plain flour
1 cup rolled oats
3/4 cup desiccated coconut
6 jersey caramels (cut in halves) OR 12 tsp of caramel topping (optional)
12 tsp Dick Smith’s OzeNuts peanut butter

During the war, the mums and partners of soldiers overseas became concerned about their loved ones getting enough nutrition from the rations they were being provided with. Any food they sent to the fighting men had to be carried in the ships which were lucky to maintain a speed of ten knots (18.5 kilometres per hour). Most had no refrigerated facilities, so any food sent had to be able to remain edible after periods in excess of two months.

A body of women came up with the answer – a biscuit with all the nutritional values possible. The basis was a Scottish recipe using rolled oats. It is said that women at home came up with the recipe based on ingredients that were readily available, namely oats, sugar, flour, coconut, butter, golden syrup or treacle, bi-carbonate of soda and boiling water. None of these spoiled easily, which meant that the biscuits would stay fresh for longer. Eggs were scarce during the war, and made baked goods more likely to spoil, which is why melted butter and treacle were used as binding agents, and bi-carb soda as a leavening agent.

These days we can eat them straight after they have cooled from the oven, so we have added a dollop of Dick Smith’s OzeNuts and caramel to make them even more enjoyable.

DIRECTIONS:

1. Combine flour, oats, coconut and combined sugar in a large bowl.

2. Stir the butter, golden syrup and water in a small saucepan over medium heat until the butter melts and the mixture is smooth. Stir in the bicarbonate of soda.

3. Add the butter mix and vanilla to the oat mixture and stir until well combined.

4. Once your dough has come together refrigerate for 20 minutes.

5. Once chilled, remove from refrigerator and roll into 12 equal sized balls. Place each ball on a baking tray lined with non-stick baking paper about 5cm apart.

6. Push a caramel square into the centre of each dough ball. You can form the sides of the biscuits a bit if you want to cover the caramel more.

7. Dollop a tsp of OzeNuts peanut butter on the top of each caramel.

8. Bake for 12-15 minutes or until the cookies are golden.

9. Allow to cool for about 15 minutes then enjoy. Store in an air tight container. You can heat them up in the microwave for about 10 seconds if you like to try a warm treat.