Yesterday I whipped up these delicious Anzac Biscuits after my Mum mentioned they were one of her favourites. I have never actually tried an Anzac Biscuit before but after a quick gander on the tinterweb I decided they would be rather easy to make. I like baking at the weekends, it’s so satisfying for the whole family to fill their bellies with homemade goodness.
I think Anzac Biscuits are supposed to be thin and crunchy, but these turned out more pouffy and chewy – they didn’t quite spread as I expected them too. I liked them that way.
Anzac Biscuits (makes 20)
(recipe found on BBC Good Food)
- 85g porridge oats
- 85g desiccated coconut
- 100g plain flour
- 100g caster sugar
- 100g butter
- 1 tbsp golden syrup
- 1 tsp bicarbonate of soda
- Preheat the oven to 180C and prepare a couple of baking trays by covering with baking paper or greasing with butter.
- Gently combine the oats, coconut, flour and sugar in a large mixing bowl.
- Melt the butter in a small pan and stir in the golden syrup. First add the bicarbonate of soda to 2 tbsp of boiling water and then stir into the butter mixture. This should get nice and frothy.
- Make a small well in the middle of the dry ingredients and pour the butter mixture into it. Gently stir to combine the whole mixture.
- Take a tablespoon of mixture into your hands, give it a good squish and then place onto the baking sheet. Set them about 2cm apart to allow for spreading (although mine hardly spread at all).
- Bake for 8-10 minutes until golden brown. Allow to cool, and then scoff the lot with a hot cuppa.