I love Anzac biscuits - they're so quick and easy to make. They were originally made for ANZAC soldiers in WW1, sent by their families who, under rationing, came up with these tasty biscuits without having to use any eggs. The biscuits can be chewy or crunchy, depending on how much golden syrup you add and how long you leave them in the oven. I think nearly every Australian kid that did home economics at school has made these and they're one of the few things I can make without looking at a recipe. They're full of coconut and oats and pretty much anything can be added to them - I like to add slivered almonds and dried apricots. As it's Australia Day, I thought I'd whip a batch up - about 5 minutes to mix and 10 minutes to bake makes for a perfect quick-fix biscuit snack!
makes approx 20
1 cup plain flour
1 cup porridge oats (quick cook oats will make them chewier if you prefer)
1 cup dessicated coconut
1 cup caster sugar
1 tbsp golden syrup
1 tsp bicarbonate soda
2 tbsp boiling water
1. Preheat the oven to 180C/160C fan force and mix together the dry ingredients in a large bowl; make a well in the middle
2. Melt the butter in a saucepan and then add the golden syrup
3. Dissolve the bicarb soda in the boiling water, stir into the melted butter and syrup. This will bubble up a bit and is normal
4. Stir the melted butter and bicarb mixture into the dry ingredients to form the dough
5. Roll the mix into small tablespoon sized balls and put onto a greased and lined baking tray. Flatten the balls slightly and allow some room for the biscuits to spread
6. Bake in batches for 8-10 minutes until golden brown. Let cool on the baking tray for 5 minutes then transfer to wire rack and enjoy!
This versatile mix lends itself to different variations - add a handful chocolate chips, dried cranberries, sultanas, slivered almonds, ground almonds, macadamia nuts, sifted cocoa or whatever you come up with to the dry ingredients mix in Step 1. Soft brown sugar can be used instead of caster sugar and wholemeal flour can be used instead of white flour which will give a chewier biscuit. If you would like a crunchier biscuit, add 1 extra tbsp of golden syrup but be warned that these will spread out a bit more too.