Today is ANZAC Day and, feeling a little nostalgic for home, I made a batch of ANZAC biscuits. These are lovely, chewy, sweet, buttery biscuits with a bit of crunch that are just perfect with a cup of tea. They are so delicious it is very hard to stop at just one.
But don’t just take my word for it, why not have a go at making some yourself? They are super easy and very quick to make. Here is the recipe that I use, taken from an old CSR golden syrup tin. Enjoy!
ANZAC Biscuits – makes about 36 biscuits
1 cup rolled oats
1 cup plain flour
1 cup soft brown sugar (lightly packed)
3/4 cup desiccated coconut
125 gm butter
2 tablespoons golden syrup
1 teaspoon bicarbonate of soda
3 tablespoons boiling water
Combine the oats, flour, sugar and coconut in a large bowl. Melt the butter and golden syrup in a small saucepan. Add the bicarbonate to the boiling water and then add this to the butter syrup mixture. Pour the foamy butter mixture into the dry ingredients and mix thoroughly. Place walnut-sized balls of the mixture onto a baking tray, about 5 cm apart to allow for spreading. Bake at 150C for about 15 minutes or until golden, but do keep an eye on them as they burn easily. Allow to cool on the tray for 5 minutes before transferring to a wire rack to cool completely. They will keep in an air-tight container for about 3 weeks – if they last that long.