Anzac cookie recipe: CWA ladies share the secret of baking the treat the traditional way
Since the Anzac biscuit became hugely popular after being baked and eaten by diggers during World War I, it has also evolved into an integral part of commemorating one of the most important dates in the Australian calendar.
The morning show was visited by Annie Keifer and Cath Sloan from the Country Women’s Association of NSW, who shared their expertise in creating the traditional recipe that first appeared in CWAs Calendar Cookbook in 1933.
Find out how to make traditional Anzac biscuits in the video player above
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CWA ANZAC COOKIE RECIPE
- 1 cup rolled oats
- 1 cup caster sugar
- 1 cup desiccated coconut
- 1 tablespoon golden syrup
- 3/4 cup flour
- 2 tablespoons of butter
- 1 teaspoon baking soda (dissolved in 2 tablespoons boiling water)
- To melt the butter.
- Add syrup to dissolved soda and water. Mix with the melted butter.
- Mix the dry ingredients and stir in the liquid.
- Place small balls on a buttered baking sheet and bake in medium oven.
- Carefully lift with a knife as they are soft until cool.