Anzac biscuits are a classic Australian and New Zealand treat known for their chewy texture and toasted coconut flavour. They are unique because they do not contain eggs, which originally allowed them to stay fresh during long voyages.
Ingredients:
75g rolled oats
80g plain flour
40g caster sugar
45g desiccated coconut
65g butter
20g golden syrup
1/4 tsp baking soda
1 tbsp boiling water
Method:
1. Place flour, coconut, sugar and oats in a bowl. Mix well.
2. Place butter and golden syrup in a saucepan over medium heat and melt. Once melted, remove from heat.
3. Place baking soda in a small bowl and add boiling water to activate the baking soda. Stir to combine and immediately add into the warm butter mixture in the saucepan. It will foam up. Pour this over oat mixture and mix using dough scrapper until everything is well coated and holds together when pressed.
4. Measure 20g of biscuit mixture and shape into balls. Place on a baking tray lined parchment paper. Flatten each ball gently with dough scrapper. The thinner the biscuit, the crunchier it will be.
5. Bake biscuits at 150C for 25 minutes. Allow to cool slightly on tray for 5 minutes b4 transferring to wire rack. Store in airtight container thereafter.
