It’s Anzac Day tomorrow, so Anzac biscuits are de rigueur. This a recipe from Bill Granger.
“Anzac biscuits are said to have been devised for sending in care packages to Australian and New Zealand Army Corps (ANZAC) soldiers serving in World War 1.
They must be chewy, so be careful not to overcook them.”
Mine were not chewy, I like them crunchy. I also added some choc chips to a couple of the biscuits, just to try. You could also transform the whole Anzac concept by adding cocoa, cinnamon, raisins soaked in dark rum, nuts and use a muesli mix instead of plain oats. Not all at the same time.Although, you may be a freak experimenter…
So here is the recipe, it’s very easy to make. I got 18 quite large biscuits out of it, the recipe says 20.
1 cup flour
1 cup dessicated coconut
2/3 cup brown sugar
1 cup rolled oats (use the proper ones, not the instant oats)
2 tablespoons golden syrup
1/2 teaspoon bicarbonate soda (baking soda)
2 tablespoons boiling water
- Preheat oven to 160C.
- Place flour, coconut, sugar and oats in a bowl. Mix well.
- Place butter and golden syrup in a saucepan over medium heat and melt.
- Place bicarbonate soda in a small bowl and add water. Stir to combine.
- Add bicarbonate mixture to golden syrup mixture in the saucepan and stir. Pour over the oat mixture and stir all ingredients together.
- Roll teaspoonfuls of biscuit mixture into balls and place on a greased and lined baking tray, leaving room for spreading. Flatten each ball gently with a fork (I used my hand).
- Bake biscuits for 15-20 minutes, or until biscuits are golden brown at the edges.
- Allow to cool slightly before transferring to a wire rack.
I used 2 trays at the same time and swopped them over halfway through the cooking.
The biscuits may appear still soft when you get them out of the oven, but they will “crispen”(the hardening process to make them crisp later) when they cool off.