It somehow became tradition to make Anzac Biscuits on this day - biscuits that Australian soldiers ate during the war. Thankfully, the recipe has been altered slightly over the years to make them more delicious.
I prefer my biscuits soft and chewy, but I have also added a note at the bottom to alter the recipe, should you be a crunchy fan. :)
INGREDIENTS:
1 cup plain flour
1 cup desiccated coconut
1 cup rolled oats
3/4 cup caster sugar
125g unsalted butter
2 tbspn golden syrup (treacle)
1/2 tspn bicarb soda
METHOD:
Preheat oven to 180° and line two baking trays with baking paper.
In a large bowl, combine flour, oats, coconut and sugar.
In a small saucepan over medium-low heat, melt syrup and butter together, then put aside to cool for a minute or so. While it's cooling, combine bicarb soda with 1.5 tbspn boiling water and add to oat mix along with the butter.
Stir until combined, then grab tablespoon size blobs and roll into a ball before placing on baking tray. Ensure there is an inch or so between balls to allow for spreading. If you desire, you can gently press the balls to flatten them slightly, but I prefer them small and thicker - they flatten out during the baking process anyway.
Bake for 12 minutes, then remove and allow to cool slightly before transferring to a wire rack to cool completely - if they make it to that stage! I can easily eat two-three at once while they're still a little warm and extra chewy. YUM.
For crunchy biscuits: Instead of 3/4 cup caster sugar, use 1/2 cup caster sugar and 1/4 cup brown sugar, and bake for 15 minutes.
For SUPER crunchy biscuits: Replace the caster sugar with 3/4 cup brown sugar and bake for 15 minutes. This method will result in super flat, crunchy biscuits.
Enjoy!
- L. x
**this recipe is not my own, but is my favourite, hence my sharing.
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