Chewy Anzac biscuits
Crunch! If you want crunchy biscuits, cook them for a further 3–6 minutes.
Ingredients
• 1 cup traditional rolled oats
• 1 cup plain flour
• 1 cup desiccated coconut
• ½ cup caster sugar
• ¼ cup brown sugar
• 125g unsalted butter, chopped
• 2 tblsps golden syrup
• 1 tsp bicarb
• 2 tblsps boiling water
Method
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Line two oven trays with baking paper.
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Place the oats, flour, coconut and sugars in a large bowl. Stir to combine.
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Melt butter and syrup in a medium saucepan over a low heat. Dissolve soda in boiling water in a small heatproof jug. Stir into butter mixture until it froths. Remove from heat.
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Pour warm butter mixture over oat mixture. Stir well until combined.
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Roll tablespoons of mixture into balls. Place them 5cm apart on prepared trays. Press to slightly flatten.
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Cook, one tray at a time, in a moderately slow oven (160°C) for 12 minutes, or until golden brown. Stand biscuits on tray for 10 minutes. Transfer to a wire rack to cool.
