1 tipAnzac biscuits
Method
- 1Preheat oven to 150°C fan-forced, and line 3 oven trays with baking paper.
- 2In a large bowl with the oats, sift in flour, coconut, brown sugar and salt and mix until well combined. Use your fingertips to break up any large clumps of brown sugar. Make a well in the centre.
- 3In a medium saucepan, over medium-high heat, place the butter, water and golden syrup.
- 4Using a wooden spoon, stir until the butter melts. Add in the bicarb soda and carefully stir (as mixture will foam up) before removing from the heat, moving quickly stir into dry ingredients, and mix until well combined.
- 5Roll into 40g balls, and place on the prepared trays. Only bake 9 per tray ensuring you leave enough room for spreading.
- 6Place in the oven for 5 minutes before, gently pushing down with a back of a glass if you prefer a crispy biscuit, or leave them in balls for a chewy biscuit.
- 7Bake for a further 15 minutes or until golden. Remove the biscuits from the oven and cool on the trays. Repeat with remaining mixture. Serve and enjoy these crispy edge, chewy middle delicious Anzac biscuits.
- 8If you want to make your biscuits uniform in shape, use a water glass to place over hot cookies, and move in circular motion to even the sides. This gives you a uniform shaped biscuit.
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Ingredients
Main ingredients
2 (180g)rolled oats
1 3/4 g (155g) coconut
1 1/2 (225g) plain flour
1 cups (220g) brown sugar, firmly packed
Pinch salt
185 g butter
1/3 cups cup water
1/4 cups golden syrup
1 tsp bicarb soda
1 tsp wattleseed (optional)
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If you prefer your Anzac biscuits extra chewy in the center, try slightly underbaking them by 5 minutes! Once they’re golden, remove them from the oven and let them cool on the tray. They’ll continue to cook slightly from the residual heat but stay soft in the middle. Can be rolled and frozen for three months. Cook for an extra two minutes if cooking from frozen.
If you prefer your Anzac biscuits extra chewy in the center, try slightly underbaking them by 5 minutes! Once they’re golden, remove them from the oven and let them cool on the tray. They’ll continue to cook slightly from the residual heat but stay soft in the middle. Can be rolled and frozen for three months. Cook for an extra two minutes if cooking from frozen.
