ANZAC biscuits remind me of childhood afternoon teas. Arriving home from school tired, scruffy and with too many poorly executed craft project there was a plate of these oaty treats waiting. They seem to fit in to the ranks of iced vovos, jatz biscuits, back yard cricket and afternoon kids TV.
Last week I was scouting around the pantry searching for something sweet and found nothing. Luckily my love of porridge in winter guaranteed that I has rolled oats and some golden syrup. If you have these two ingredients, as well as some other house hold regulars you have yourself ANZAC biscuits.
For my version of ANZAC biscuit you will need:
- 1 cup (90g) of rolled oats, whole not quick oats
- 2/3 cup (50g) shredded coconut
- 1 cup (150g) plain flour
- 3/4 cup (165g) caster sugar
- 1/2 block (125g) butter
- 2tbs golden syrup
- 2tsp boiling water
- 1 1/2tsp bicarb soda
- 1tsp vanilla
Preheat your oven to 160'C, and line a flat baking tray.
In a large bowl mix up all of your dry ingredients.
In a medium sized saucepan add the butter, golden syrup and mix it till melted and gently bubbling. Now, take it off the heat and and stir in the combined water, vanilla and bicarb.
Keep the pan away from you as it will bubble up.
Tip into the dry ingredients and mix it until it all come together into one.
Scoop out desert spoon sized balls and place them on to the tray, there will need to me about 3 finger widths apart as they spread a lot.
Cook them for about 16-20 minutes, depending on your preference for chewy or crunchy.
When they are ready take them out of the oven and allow them to firm on a wire rack for about 10mins.