ANZAC Biscuits are forever a family favourite
ANZAC Biscuits are a constant request at our house no matter what time of year its always a good time for an ANZAC biscuit. April however sees us seemingly contstantly whipping up a batch.
This recipe is tried and true, it hasnt let me down. It can easily be double or trippled.
ANZAC Biscuits Recipe
Ingredients:
150g Plain Flour
90g Rolled Oats
22g Brown Sugar
40g Desicated Coconut
125g Butter
2 Tbsp Golden Syrup
1 Tbsp water
1/2 Tsp Bicarb. soda
Method:
- Pre heat oven to 160c and line baking tray with paper.
- In a large bowl mix the rolled oats, sugar, coconut and flour together.
- In a seperate jug or bowl add the butter, golden syrup and water. Microwave until the butter is just melted.
- Add into the jug the bicarb and stir up well, i use a fork.
- Pour butter mixture into the dry ingredients and mix well.
- Spoon onto tray allowing room to spread. I usually form balls and press down befoe baking.
- Bake at 160c approx 12mins. When the edges are slightly darker.
- Allow to cool on the tray slightly before transferring to rack.
Tips:
Dont be tempted to cook them on a higher temp. you'll risk melting them instead of baking them.
You can melt the butter,golden syrup, water and bicarb together on the stove.
Using an icecream scoop is a much more even an cleaner way of proucing ANZACS.
Keep them in an airtight container for a few weeks if you can :)
Excellent crushed and served over vanilla icecream or stewed apples or both!
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