In the spirit of ANZAC Day I am posting my favourite recipe for this historically famous biscuit, popular in Australia and New Zealand. These fibre filled “bikkies” are easy to make, quick to bake and especially delicious dunked in a tall glass of cold milk. 

I have tried many recipes over the years, but in my opinion, this one is THE BEST. Not too sweet, not to dry, a little chewy but with just enough crunch. This is a  classic biscuit worth having several of for afternoon tea or for tucking into school lunch boxes knowing that they won’t fall apart in the tumble of the playground.  

A handwritten copy, in fine, beautiful script was given to me by my friend and neighbour Beverley Sherry. However, Bev says the credit must go to her oldest and dearest friend of 71 years, Margaret Shakespeare in Brisbane. Thank you Marg for sharing your special recipe with all of us. 

I preheated my oven to 180 degrees on a conventional setting. I also rolled out the balls of mixture to about the size of a walnut shell, then flattened it out. This will make about 30 beautiful biscuits. 

Cool the biscuits on a wire rack as soon as they come out of the oven, to allow them to crisp up sufficiently.