I’ve been told before that I can’t call myself an Australian until I can bake ANZAC biscuits. And not just any ANZAC biscuits, mind you. They have to be delicious – not too hard, not too soft, just enough crunch. I’m not sure if that’s easier than sitting the citizenship test or not!
Luckily my mother-in-law has the perfect recipe – and I’m allowed to share it around!
1 cup rolled oats
1 cup plain flour
1 cup sugar
3/4 cup desiccated coconut
125 grams butter or margarine
1 tablespoon golden syrup
1 teaspoon bi-carb soda
2 tablespoons boiling water
Makes 50 small ones or 25′ish big ones.
Preheat oven to 160C and line two trays with baking paper.
Mix the oats, flour, sugar and coconut together in a bowl.
Place a saucepan over low heat melt the butter and golden syrup together.
While they are melting, mix together the bicarb and boiling water. When the butter has melted completely, add the bicarb/water mix to the saucepan and stir quickly. The mixture will bubble up in the pan.
Pour the wet mixture into the dry and stir until combined.
Roll into small balls and press onto the baking paper lined trays, leaving a 5cm gap between each ball.
Place in the oven for 15-20 minutes, or until golden brown.
They are amazing while still warm. In our house at least a quarter of the biscuits have been eaten before they have a chance to cool!
Liz writes at lizosaurus.com. She has a soft spot for cats and baked goods.