Chewy Anzac Biscuits
I love these chewy Anzac biscuits! Every year many people bake and share these delicious treats and which is also part of the commemoration of Anzac Day.
The origin of these biscuits are associated with the Australian and New Zealand Army Corps (ANZAC) from WWI. They were sent to the soldiers by family, wives and women's groups because the ingredients didn’t spoil and kept well during transportation.
Makes approx. 20-25
180g (1½ cup) rolled oats
150g (1 cup) plain flour
100g (1 cup) desiccated coconut
180g (1 cup) raw sugar
3 tbsp golden syrup
2 tbsp boiling water
½ tsp bicarbonate of soda
Preheat oven to 160°C and line 2 baking trays with baking paper. In a large bowl place the flour, oats and coconut to combine well.
In a small saucepan add the butter, golden syrup and sugar over low heat, stir and cook until melted. Add the water and bicarbonate of soda to butter mix and mix thoroughly. Add to the butter mix to the dry ingredients, stir and mix until well combined.
Roll 1 tablespoon or 1 ice-cream scoop of mixture into balls and place onto lined trays, flatten each one slightly until approx. 5-6cm rounds. Also place approx. 5cm apart, allowing room for each biscuit to spread during baking.
Bake for approximately 12 min or until golden. Set aside for 5 min to cool slightly before transferring to wire racks to cool completely.