In remembrance of Anzac Day on April 25th the Anzac Biscuit has come to be a staple in every Aussie’s baking repertoire. The debate of crunchy vs chewy I believe is settled here, with this recipe being the perfect combination of the two. Crunchy outside, chewy inside. Pass the tin please.
Ingredients – makes approx 30
1 cup rolled oats
1 cup plain flour
3/4 cup caster sugar
3/4 cup coconut
125g softened butter
3 tbsp golden syrup
1/2 tsp bicarbonate of soda
1 tbsp boiling water
Preheat the oven to 170C.
Grease three large baking trays.
In a large bowl combine the oats, flour, sugar and coconut.
In a plastic container melt the butter with the golden syrup in the microwave, approx 20 sec on high.
Mix the bicarb with the water and add to the butter mixture.
Stir the butter mixture into the dry ingredients until well combine.
Roll tablespoon sized amounts of the mixture into balls then place onto the prepared trays and flatten slightly.
Bake for 16-18min alternating the position of trays after 10min.
Remove from the oven, loosen the biscuits and transfer to wire racks to cool.
Store in an airtight container for up to five days.
I came across this 1930′s Art Deco biscuit tin in Adelaide. Although only packaging at the time of manufacture, I find it fascinating that it has grown over the years to become a collectable work of art.
For more delicious treats head on over to my RECIPES page