An absolute favourite on Anzac Day here in Australia every year, the humble Anzac Biscuit as been cherished by Australians for many years. Lest we forget. In fact, we're yet to meet an Australian who hasn't had one; we take them very seriously. Now, the great thing is that you don't have to wait for Anzac Day to eat them or bake them. In fact, you’ll probably have most, if not all of the ingredients already in your pantry. The secret is making them crunchy on the outside, and chewy on the inside. Read on for the ingredients and method.
- 1 1/2 Cup rolled oats
- 1 1/2 Cups desiccated coconut flakes (we prefer to use these)
- 1 Cup brown sugar
- 1 Cup plain flour
- 150g Butter
- 1/2 Tsp bicarbonate soda
- 1/4 Cup maple or golden syrup
- Preheat your oven to 200°C. Place the oats, coconut and flour in a bowl, and combine. Set mixture aside.
- Add sugar, maple or golden syrup and butter in a saucepan on medium heat. Stir until the butter melts and the sugar dissolves.
- Remove the hot mixture from the heat and let it cool ever so slightly. Add bicarb soda and one tablespoon of water and stir to combine.
- Pour over oat mixture and combine. The mixture shouldn't be wet or dry.
- Spoon a handful of the mixture into your hand and squeeze tightly into a ball. Pat into a flat biscuit shape in your hand. Repeat until there is no mixture left.
- Place biscuits onto a lined baking tray. Press the biscuits down with a spatula or an egg flip. You don't want the biscuits to raise too high in the oven.
- Place the tray into the oven for 20 to 25 mins, until golden brown.
- When you pull the biscuits out of the oven, press them down flat again.
- Enjoy warm! Or store in an airtight container for up to two weeks - but we doubt they'll last that long!