Anzac biscuits have got to be my favourite kind of biscuit. Their caramelly flavour and grainy texture means I can never stop at one.
These biscuits are one of the first things I remember cooking with my mum. My favourite part was melting the golden syrup and butter then watching it all foam up as I added the bi-carb soda. Mum would always have the job of putting spoonfuls of the delicious dough onto the baking tray...probably because most of it would end up in my mouth if it were left up to me.
Anzac biscuits have long been associated with the Australian and New Zealand Army Corps (ANZAC) where it has been claimed the biscuits were sent by wives to soldiers abroad because the ingredients do not spoil easily and the biscuits kept well during naval transportation
For me, the perfect Anzac has to be soft and chewy with a big caramel hit from the golden syrup and brown sugar. I like them quite chunky too, so I never use those "quick oats". So, without further or do, here is my perfect Anzac biscuit recipe.
1 cup plain flour
1 cup rolled oats
1 cup desiccated coconut
3/4 cup brown sugar
2 tbs golden syrup
1 tsp bicarbonate of soda
Preheat the oven to 160°C. Line two baking trays with non-stick baking paper.
Sift the flour into a large bowl. Stir in the oats, coconut and brown sugar.
Melt the butter in the microwave, add the golden syrup then microwave again on high heat for about 30-40 seconds (or until the golden syrup is very runny)
Whilst making the butter mixture, put the bicarbonate of soda in a small dish and add a tablespoon of boiling water, stir then add to the butter/golden syrup mixture.
Pour the butter mixture into the dry ingredients and stir until combined.
Roll level tablespoons of mixture into balls. Place on the trays, about 5cm apart. Press with a fork to flatten slightly. Bake for 10 minutes or until golden brown.
Set aside on the trays for 5 minutes, then transfer to a wire rack so it cools completely.
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