Chewy Anzac Biscuits
- 1 cup plain flour
- 1 cup rolled oats
- 1 cup desiccated coconut
- 3/4 cup brown sugar
- 125g butter
- 2 tbsp golden syrup
- 1 tsp bicarbonate of soda
- 2 tbsp water
- Preheat oven to 160°C. Line one or two baking trays with paper.
- Put the butter, golden syrup, and water in a small saucepan. Stir over medium heat until melted. Stir in bicarb soda. Remove from heat.
- Sift flour into a large bowl. Stir in the oats, coconut, and brown sugar.
- Pour butter mixture into flour mixture and stir until combined.
- Roll level tablespoons of mixture into balls. Place on trays, about 5cm apart.
- Press each ball with a fork to flatten slightly. Bake for 10 minutes or until golden.
Using two baking trays means you can rotate between them and baking won’t take as long. I only use one because I don’t usually bake under a time pressure.
Bake biscuits on the bottom shelf of your oven so they do not burn. Turn the tray around 180° halfway through baking so all biscuits brown evenly.
I only bake six biscuits on one tray so they have plenty of room and don’t bake into one big glob of a biscuit. But if one big glob of a biscuit is what you’ve been craving, then go right ahead.
After you take them out of the oven, allow them a few minutes to cool before moving them so they retain their shape.
Make sure you keep the raw mixture covered while baking the biscuits so that it doesn’t dry out.
I usually make a double batch because it makes heaps more.
They’re also really yummy when they’re warm, so I strongly encourage you to try them straight out of the oven, or heat them up before eating them.
If you have any problems with this recipe, know a better Anzac Biscuit recipe, or know how to improve this one, let me know.
Recipe sourced from:
Taste.com. 2014. “Chewy Anzac Biscuits.” Accessed July 15, 2014. http://www.taste.com.au/recipes/15770/chewy+anzac+biscuits.