With ANZAC Day on the 25th of April I thought it would be fitting to whip up a batch of Anzac biscuits. Historically, Anzac biscuits were baked and sent to Australian/New Zealand troops in World War 1. They were cheap to make and lasted the overseas journey, yet were sill tasty and delicious. Today, the combination of buttery golden syrup and rolled oats makes them the perfect afternoon tea time treat. This particular recipe has been very well received – so you can make it with confidence whether it’s for ANZAC day, or just to try something new.. 🙂
What you need (makes approximately 24)
1 cup (150g) plain flour
1 cup (90g) rolled oats
3/4 cup (155g) brown sugar
1 cup (85g) desiccated coconut
2 tbs golden syrup
2 tbs water
1 tsp baking soda
1/3 cup mixed sunflower and/or pumpkin seeds (optional)
What you need to do
1. Preheat the oven to 160°C (320°F).
2. Sift flour into a large bowl, then stir in oats, brown sugar, and coconut until well combined.
3. Place butter, golden syrup and the 2 tbs of water in a small saucepan, and melt the ingredients together while stirring over a medium heat. Once the butter has melted (and the ingredients look well combined), stir in the baking soda.
4. Pour the wet mixture from the saucepan into the dry ingredients, then stir until the wet and dry ingredients are well combined.
5. Optional: At this stage add sunflower and/or pumpkin seeds to the mixture and stir so they’re evenly distributed through the mixture.
6. Line an oven tray with baking powder. To create the ‘biscuits’ roll tablespoonfuls of the mixture into balls and place on the tray (a couple of inches spacing between each ball).
6. Flatten each ball gently with a fork.
7. Fan bake for 10 – 12 minutes (or until golden).
8. Leave the biscuits on the tray to cool for 5 – 10 minutes (while they ‘set’), before transferring to cooling rack. They will seem soft at first, but will harden as they cool.
Best enjoyed with pumpkin and sunflower seeds, and eaten straight away -as soon as they’re cool enough to properly handle!