When I catered for ANZAC Day last Monday, I made over 200 Anzac biscuits. Some of those were used to make a crumble for the raspberry cheesecakes, but the rest were put out on the table. At the end of the morning tea, just a few were left, and they were quickly snapped up to be taken home. I was asked to share the recipe and so here it is!
- 150g plain flour
- 90g rolled oats
- 85g dessicated coconut
- 100g dark brown sugar
- 55g caster sugar
- 125g butter
- 2 tablespoons golden syrup
- 2 tablespoons water
- ½ teaspoon bicarbonate of soda
- Combine oats, coconut, flour, and both sugars in a large bowl.
- Stir the butter, golden syrup and water in a small saucepan over medium heat until the butter melts and the mixture is smooth.
- Stir in the bicarbonate of soda. Add to the oat mixture and stir until well combined.
- Roll level teaspoonfuls of the mixture into balls and place, at least 5cm apart, on baking trays lined with oven paper. Flatten until about 1cm thick. Bake, for 10-12 minutes or until light golden. Set aside for 10 minutes to cool slightly before transferring to wire racks to cool completely.