These biscuits were made by the Australian mothers/sisters/wives of the 'diggers' of WW1, and sent over to them. Hence the name, Anzac Biscuits. They keep really well and are very delicious. For a cruncher biscuit, bake for a few minutes longer...
Ingredients
1 cup rolled oats
1 cup plain flour, sifted
1 cup caster sugar
1 cup desiccated coconut
125 g butter, chopped
1 tbs golden syrup
2 tbs boiling water
1 tsp bicarbonate of soda
Method
Preheat oven to moderately slow, 160C. Lightly grease (or line) 4 baking trays.
In a medium bowl, combine rolled oats, flour, sugar and coconut.
Combine the butter and golden syrup in a small pan. Stir over low heat for 2-3 minutes, until melted.
Combine water and soda in a small jug. Stir into warm butter mixture. Pour mixture into dry ingredients. Mix well.
Roll rounded teaspoons of mixture into balls. Arrange on prepared trays, leaving a space between each to allow for spreading. Press lightly to flatten.
Bake for around 15 minutes or until golden. Stand 5 minutes before transferring to a wire rack to cool.
makes approx. 36
5 comments:
Yummy! I've not had an Anzac biscuit recipe over here, so I'll be sure to use this one!
Kim - yeah, yummy! I like them to be a little undercook so they are chewy... I've been baking a few things and then freezing as there would be no way we could eat 36 biscuits! Well, maybe we could, knowing how much Monet loves these!
I bake lots of Anzacs for the kids school/kinder lunches - good low GI and yummy. I add a little bit more golden syrup (extra tablespn) which makes them slightly flatter. I have also been known to add choccie chips!!! I don't know why I didn't think to bake some of these yesterday. And we go through 36 in a couple of days - is that bad??
Lousie - they sound delicious!! I must add some chocie chips next time maybe and I will definitly be adding a little more golden syrup to my mixture... Mmmm...
Marginally related - a few days after reading this I came across Anzac biscuits at a local store (made by Unibic, which is an excellent company name) - thoroughly enjoyed them because I like a crunchy biscuit and that is not the local approach at all. Even after 25 years, American biscuits still seem underbaked to me.
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