I feel like I had to post this recipe before the end of April, last Wednesday was Anzac Day so of course I made Anzac Biscuits. Anzac Biscuits were originally sent to Australian soldiers during World War I, due to them be egg free they didn't spoil and lasted the trip. Anzac biscuits make a great anytime cookie, it is pretty likely you have all the ingredients needed already in the pantry and they take hardly any time at all to make.
Anzac biscuit fans can be be divided into two teams, some go for hard crispy cookies while others prefer the soft chewy variety. I am happy with either way, its the oaty golden syrup flavour that I really enjoy, though this recipe makes flat chewy biscuits.
For the Anzac Biscuits (for the full recipe scroll to the end of the post)
1 cup rolled oats
1 cup shredded coconut
1 cup pain flour
3/4 cup caster sugar
125 grams butter (chopped)
2 tablespoons golden syrup
2 tablespoons boiling water
1 1/2 teaspoons bicarb soda
To make the Anzac biscuits- Line baking trays with baking paper an preheat oven to 170 degrees c.
Add the oats, flour, sugar and soda to a large bowl and mix together.
Stir the butter and golden syrup in a medium saucepan until melted.
Turn off the heat and add the bicarb soda and give it a little stir. The mixture will froth and expand, so make sure you use a big enough pan so it wont overflow.
Pour the butter and syrup mixture into the bowl with the dry ingredients.
Mix until well combined.
Take tablespoons of the mixture and roll it into balls, place the balls of mixture onto the prepared pans and flatten slightly. Space the unbaked cookies about 5 cm apart on the trays as they will spread quite a bit.
Bake the Anzac biscuits for 15 to 20 minutes or until they are a nice golden brown. Keep and eye on them toward the end they will brown quickly, I got distracted and ended up over cooking my first batch. Take the biscuits out of the oven and allow to cool completely on the baking trays.
Chewy Anzac Biscuits
1 cup rolled oats
1 cup shredded coconut
1 cup pain flour
3/4 cup caster sugar
125 grams butter (chopped)
2 tablespoons golden syrup
2 tablespoons boiling water
1 1/2 teaspoons bicarb soda
- Line baking trays with baking paper an preheat oven to 170 degrees c.
- Add the oats, flour, sugar and soda to a large bowl and mix together.
- Stir the butter and golden syrup in a small saucepan until melted. Turn off the heat and add the bicarb soda and give it a little stir, the mixture will bubble and froth.
- Pour the butter and syrup mixture into the bowl with the dry ingredients and mix until all combined.
- Take tablespoons of the mixture and roll it into balls, place the balls of mixture onto the prepared pans and flatten slightly. Space the unbaked cookies about 5 cm apart as they will spread quite a bit.
- Bake the Anzac biscuits for 15 to 20 minutes or until they are a nice golden brown. Remove biscuits from oven and allow to cool completely on the baking trays.
