The trick with Anzac biscuits is to take them from the oven while still soft, letting them slowly harden to a very crunchy biscuit with a slightly fudgy inside.
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This recipe makes 20 to 25.
Anzac biscuits
- 100 grams rolled oats
- 50 grams desiccated coconut
- 200 grams plain all-purpose flour, sifted
- 120 grams soft brown sugar
- 125 grams butter
- 3 tablespoons boiling water
- 2 tablespoons golden syrup
- 1 teaspoon bicarbonate of soda
Mix oats, coconut, sifted flour and sugar in a large bowl. Butter two baking trays and heat oven to 150 degrees. Heat butter, water and golden syrup in a small saucepan until butter melts. Remove from heat and quickly stir in bicarbonate of soda until light and frothy. Pour the mixture into the dry ingredients, mixing quickly and thoroughly.
Roll mixture into balls the size of walnuts (or larger, if you like) and place at discreet intervals on trays, allowing room for spreading. Press with a spatula, and bake for 20 minutes until lightly golden and still slightly soft. Remove from oven and leave to cool on the trays for 10 minutes. Transfer carefully to wire racks to cool completely until crisp on the outside, but still a little chewy inside. Store in an airtight jar.
From: Epicure
