Sunday was Anzac Day so of course, we made Anzac biscuits. We love them all year round but the 25th of April is always an especially good day to make them. I baked these ones from the same recipe card my mum used when we were small. Anzac biscuits really are a great introduction to baking with even very small kids. They are quick, made all in one bowl (so very little clean up) and the raw mix tastes delicious. The biscuits keep for several weeks in an airtight container... although they never last that long.
If you live outside of Australia or Great Britain you might have to do some sleuthing to track down the golden syrup. 1 jar will last you a long time, so if you order it you can keep it for the next time you want to bake. It is also great to have on hand as a delicious alternative to maple syrup or honey. If you want to order some you can pick it up here or you can look around in your local specialty market.
Ingredients:
1 cup of plain flour
3/4 cup of sugar
1 cup of shredded coconut
1 cup of rolled oats
3 table spoons of golden syrup
2 tablespoons of hot water
125 grams of butter (about 1/2 a cup)
1/2 teaspoon of bicarbonate soda
Method:
1: Sift the flour, coconut and sugar into a bowl.
2: Melt the butter and add golden syrup, bicarbonate soda and hot water.
3: Mix the liquid ingredients into the dry ingredients. Taste the ingredients -very delicious!
4: Using your hands, make walnut sized balls (see second last image) and place on a greased baking tray or baking paper.
5: cook for 15 to 20 minutes at 175 degrees. Let biscuits cool and they will be crunchy and easy to lift off the tray.
6: Store in an airtight container and they will stay fresh for weeks.
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