We are always on the lookout for new snacks to have while camping. Our campfire pizza recipe has become our go-to yummy warm dinner on cooler nights. These soft and chewy Anzac biscuit are so easy to make and so delicious you’ll wonder why you never tried this before! Not only will they give a boost of energy on any day in camp or along a hike, but they are mighty filling too.
Baking at a campsite might sound like a heap of extra work, but by prepping the ingredients at home and following these simple steps, you can have scrumpscious, warm, fresh biscuits any day. Snuggle up with your family around the campfire with a hot chocolate and these incredible Anzac biscuit for a cosy evening in camp.
You might like these Peel Region hikes
- Kitty’s Gorge after the rain
- Marrinup Falls hike and POW camp
- Family-friendly walking trails around Mandurah
- 150g (1 cup) plain flower
- 90g (1 cup) rolled oats
- 85g (1 cup) desiccated coconut
- 180g (3/4 cup) raw sugar
- 130g butter
- 2 tablespoons of golden syrup
- 1 teaspoon bicarbonate of soda
- 1/4 cup water
Weigh all the dry ingredients (flour, oats, coconut and sugar) and transfer to a container. I like to use either reusable sandwich bags or recyclable paper bags. However, if using paper bags remember to store them inside your sealed dry stores box to prevent moisture or hungry little critters catching the scent of the yummy ingredients.
I also measure out the bicarbonate of soda and golden syrup as those are not part of our typical camping staples. Most bars of butter have eights along the packaging making for easy portioning at the campsite.
TIP: I used the little containers I bought for storing baby food – those things can be used for so many things!
Have you visited these cool geological destinations in WA?
- Family fossil hunting at Kalbarri National Park
- Thrombolites at Lake Clifton
- Crystal Quest at Sugarloaf Rock
Preheat your hooded barbecue to 160C (320F). Use spray oil or rub butter on a sheet of baking paper or tin foil. Place a sheet of tin foil under the trivet to help diffuse the heat. We have tried this before with a pizza stone but it cooked the base too fast and we ended up with hard base and raw top. So don’t use the pizza stone for this recipe.
If using a camp oven in an open fire, heat the oven to roughly 160C. Though it is much harder to control the temperature than the barbecue the woody taste is incredible! Sometimes I use an oven thermometer to help keep track of the temperature.
- Melt the butter in a saucepan over a low heat.
- Add the golden syrup and bicarbonate of soda to the butter, string continuously.
- Transfer butter mixture to a large bowl
- Pour in the dry ingredients mixture (flour, oats, coconut and sugar)
- Add roughly 2 tablespoons of water (more if the mixture is too viscous)
- Using your hands or two spoons roll out the mixture into small balls roughly the size of a gobstopper
- Place each ball on the greased paper and squash slightly with the palm of your hand. The biscuits will flatten further and spread out during cooking
- Place in the weber for 10-15mins. The cookies are done when golden but still soft in the centre.
- Leave to cool and ENJOY!