Anzac Biscuits
Anzac biscuits are a plain Australian oat and coconut biscuit that comes together in one bowl and one saucepan. Golden syrup and brown sugar give them a deep caramel flavor, and the bicarbonate of soda dissolved in boiling water makes the butter mixture foam, which helps them spread into thin, chewy-crisp rounds. There are no eggs to worry about, and the finished biscuits keep well in a sealed tin.
Instructions
Heat the oven to a moderate 180°C / 350°F and grease a baking sheet. Sift the flour into a bowl, then stir in the oats, coconut and brown sugar until evenly mixed.
Melt the butter and golden syrup together in a saucepan over a low heat. Stir the bicarbonate of soda into the boiling water, then add it to the melted butter and syrup. The mixture will foam up.
Pour the liquid into the dry ingredients and mix well until no dry patches of flour remain.
Spoon dollops of the mixture, each about the size of a walnut shell, onto the greased sheet. Leave about the same amount of space again between them, because they spread as they bake.
Bake for 15 to 20 minutes. Move the biscuits to a wire rack to cool completely, then store them in airtight containers.
Make it personal.
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