I can only imagine the comfort it brought to the diggers in the trenches.
This is a straight forward recipe and easy to follow instructions - prep is 10 mins tops.
I'm too lazy to bake much, or complicated recipes - so need all the help I can get.
Anzac biscuits have a slightly crunchy texture with oaty, golden syrup flavour. Usually ,they are crunchier on the outside the day of baking and softer the next. I imagine they were hard tack by the time they reached the 'boys'.
Makes about 20-25 biscuits.
2 tablespoons (40ml) golden syrup
1 cup rolled oats
1 cup desiccated coconut
1 cup plain flour
2/3 cup raw sugar or raw caster sugar
2 tablespoon (40ml) boiling water
1 teaspoon bicarbonate of soda
Preheat oven to 160 ° C or (140 ° fan-forced).
Baking one tray of biscuits at a time : use the oven rack in the centre of the oven.
Bake two trays of biscuits at a time : with one oven rack in the upper half of the oven and one in the lower half of the oven.
I didn't line my baking trays with baking paper (because I've run out ...that's how I roll) - they didn't stick thankfully. I also made mini Anzac biscuits in a muffin tin because I ran out of tray space.
- Combine oats, coconut, flour and sugar together in a large bowl and mix dry ingredients well.
- In a small saucepan over low heat, melt butter and golden syrup , stirring occasionally. When butter has melted, combine bicarbonate of soda and boiling water in a small bowl and stir into butter and golden syrup mixture. It foams and doubles in size.
- Add butter mix to dry ingredients and mix until well combined.
- Place firmly packed tablespoons of the mixture about 5-6cm apart on the trays - they can also be rolled into balls. (I didn't and I forgot to flatten them till right about now)
- Slightly flatten the balls with a fork. Bake for about 15 minutes, until biscuits are golden brown but still soft
- Longer cooking times will result in a crispier, drier biscuit.
- Cool biscuits on trays , or transfer to wire racks. Cooled biscuits store best in an airtight container.
- Serve with your favourite tea ...enjoy !
Tonight, I'm grateful - we have a ute load full of chopped wood , from a long ago fallen tree. A friend cuts it for us, in return for us letting him chop his own wood.