Anzac biscuits are a real Kiwi classic, and this delicious recipe is a sure-fire winner. Whether you like them crispy or chewy, just adjust the cooking time and you’ll have the perfect Anzac! Makes 32.
Ingredients:
1 cup rolled oats
1 cup flour
1 cup thread coconut
1 cup soft brown sugar
¼ cup golden syrup
125g butter
2 tbsp boiling water
½ tsp baking soda
Preheat oven to 170°C (or 160°C for fanbake – see below) and line oven trays with baking paper.
Combine rolled oats, flour, coconut and sugar in a large bowl. Heat together butter, golden syrup and water until butter melts. Stir in baking soda, then mix into dry ingredients until well combined.
Using a dessert spoon, roll mixture into balls and place on trays, allowing room for spreading. 12 per tray is about right.
For crunchy biscuits with a chewy centre, flatten slightly with a fork and bake for 20-25 minutes.
For chunky, super-hard biscuits, bake for 30-35 minutes, but keep an eye on them in the last 10-15 minutes as they can burn quickly.
Use fanbake for a bikkie that’s crunchy on the outside and soft in the middle, AND you can bake two trays at a time! Allow to cool on the trays. They will keep for several weeks in an airtight container.
