IN THE POT | ANZAC BISCUITS

It’s Australia Day and so I’ve busted out the baking equipment and whipped up a batch of Aussie favourites; Anzac Biscuits.  For those that don’t know the history of the Anzac Biscuit it has it’s roots in World War II when woman would bake them and send them to loved ones.  They have a really long shelf life if stored in an airtight container and they’re made from staples that are generally found in every Aussie home.  (Well in the 1900’s anyways… )

Image source: gnomeangel

One of the things I adore about this biscuit is that Australian’s feel really strongly about the “best biscuit crunch level”.  I prefer mine chewy, where as HUBBY prefers them to be crunchy.  On any given Australia Day I’m sure there’s someone somewhere arguing the best crunch level of an Anzac Biscuit.

To settle arguments in our house I just bake two different batches; same mixture just longer in the oven for the crunchier version.

(Chewy) Anzac Biscuits

1 cup (150g) plain flour

1 cup (90g) rolled oats

1 cup (85g) desiccated coconut

3/4 cup (155g) brown sugar

125g butter

2 tablespoons golden syrup

2 tablespoons water

1 teaspoon bicarbonate of soda

1.  Preheat the oven to 160°C. Line two baking trays with non-stick baking paper.  Sift the flour into a large bowl.  Stir in the oats, coconut and brown sugar.

2.  Put the butter, golden syrup and 2 tablespoons water in a small saucepan.  Stir over a medium heat until melted.  Stir in the bicarbonate of soda.

3.  Pour the butter mixture into the flour mixture and stir until combined.

4.  Roll level tablespoons of mixture into balls.  Place on trays, about 5cm apart.

5.  Press with a fork to flatten slightly.  Bake for 10 minutes or until golden brown.

6.  Set aside on the trays for 5 minutes, then transfer to a wire rack so it cools completely.

Makes: 24

Tip: if you’re a fan of the crunch leave them in for 15 – 20 minutes in total.  They’ll look like they’ve gotten a spray tan with the Kardashian‘s but they’ll be just right according to HUBBY.