Description
Buttery and sweet with a slight zing from the bicarb soda, there is nothing quite like homemade traditional ANZAC biscuits. Do you prefer crunchy or chewy?
Ingredients
Scale
- 1 cup plain flour
- 1/2 cup sugar
- 1 cup rolled oats
- 1 cup desiccated coconut
- 125g butter
- 1/4 cup golden syrup
- 1/2 teaspoon bicarbonate of soda
- 1 tablespoon boiling water
Instructions
- Preheat oven to 160C (fan-forced). Line baking trays with baking paper
- Sift flour and sugar into a bowl. Add oats and coconut and mix together
- In a small saucepan heat golden syrup and butter on a low heat, stirring until melted and smooth
- Dissolve the bicarbonate of soda in boiling water, then add immediately to the butter/syrup mixture. Note that the mixture will foam (so fun to watch!)
- Make a well in the dry ingredients and pour in the wet mixture. Stir well
- Use an ice cream scoop or tablespoon measure to scoop up the mixture. Form balls with your hands and place on the tray. Flatten the balls gently and allow some room for spreading (as you can see in the photos, they can look very ‘rustic’!)
- Bake for 10 – 12 minutes for a chewy biscuit or 15 – 20 for a crunchy biscuit (make sure you watch biscuits carefully if baking a crunchy biscuit to make sure they don’t burn)
- Remove from the oven and transfer to a wire rack immediately to cool
Notes
Will keep for up to three days in an airtight container.
