ANZAC biscuits are my favourite biscuits to make (and eat). I make them all year round, but recently I made a couple of batches specifically for ANZAC Day. They're quick and easy to make, don't require many ingredients, and are very tasty! I made a batch for a family lunch on ANZAC Day, and another batch for my PBL group.
This recipe came from my late Nanna. There are many variations, especially regarding the type of sugar used (some recipes use brown sugar, and some use caster sugar - though I like the crunch you get from plain white sugar), the amount of golden syrup, and the baking time (and temperature). Feel free to experiment - I've never baked anything other than this tried-and-true recipe. I'm a creature of habit.
- 1 cup plain flour
- 1 cup desiccated coconut
- 1 cup white sugar
- 1 cup rolled oats
- 125g butter, chopped
- 1 tablespoon water
- 1 tablespoon golden syrup
- 1 teaspoon bicarbonate of soda
- Preheat oven to 180°C.
- Sift flour into large bowl, then add coconut, sugar, and rolled oats. Mix well.
- Add butter, water, and golden syrup to a saucepan and melt it. Remove from heat.
- Add bicarb soda to the melted mixture and stir to combine.
- Add the wet ingredients to the dry ingredients and stir well to combine.
- Place small balls of the mixture onto a baking tray. (If you like, you can press lightly on the top of each ball so that the biscuits spread out when baking - but this can also cause them to crack.)
- Bake for 10-12 minutes, or until golden brown. Shorter cooking time = chewy biscuits; longer cooking time = rock hard biscuits. Cool on a wire rack.