Anzac Biscuits
Back in the time when I was small, cute, and at primary school I came across this incredible recipe for Anzac biscuits. There was this lovely Australian teacher there who taught me in year three, and at a school fete one year she sold bags of them which were so delicious I had to ask for the recipe. A couple of days later she gave me an A4 hand-typed recipe which I still have to this day in a recipe folder on the shelf. I loved making them when I was little as they were so simple and quick to put together, and of course tasted delicious!
That said, for some reason I haven’t made these in a really long while. So, as it’s Anzac day today, I thought it’d be a good time to re-discover the recipe. Sure enough, they’re just as delicious as I remember them – sweet, chewy and with a slight nutty, caramelised flavour.
Recipe
Makes 16
Time: 30 minutes
Ingredients
- 135g Plain flour
- 200g Sugar
- 100g Rolled oats
- 100g Desiccated coconut
- 150g Butter
- 40g Golden syrup
- 2 tbsp Boiling water
- 1 tsp Bicarbonate of soda
Method
- Pre-heat the oven to 180˚C. Then line two baking trays with greaseproof paper.
- Put the flour, sugar, oats and coconut into a bowl and mix together.
- Next take a pan and melt together the butter and syrup. When fully melted add the water and bicarb and mix together.
- Mix the wet into the dry ingredients until completely combined.
- Take a table spoon and drop blobs of the mixture onto your lined tray. Make sure to leave space between the biscuits as they will spread a little.
- Bake in the oven for 10-15 minutes until golden brown and just starting to colour.
- Take the biscuits out of the oven and leave to cool for a few minutes so they harden, before transferring them to a cooling rack to cool completely.
Thanks for reading!
Emma x