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Anzac Biscuits
How do you like your Anzac cookies? Thin and crispy or chunky and slightly chewy? Here’s the best recipe for the way I like them — crispy on the outside and a little chewy in the middle — but by adjusting the thickness, cook time and temperature you can make them how you like them.
Cook Time
30 mins
Serves
30
Baking
Kids
Vegetarian
$
Kiwi
Ingredients
1 cup rolled oats
1 cup plain flour
1 cup shredded coconut
1 cup soft brown sugar
1/4 cup golden syrup
125 g butter
2 tbsp boiling water
1/2 tsp baking soda
Method
STEP 1
Preheat oven to 160°C fanbake and line 2 oven trays with baking paper for easy clean-up.
STEP 2
Combine rolled oats, flour, coconut and sugar in a large bowl.
Heat together butter, golden syrup and water until butter melts.
Stir in baking soda, then mix into dry ingredients until well combined.
STEP 3
Roll mixture into balls slightly smaller than a golf ball and place on trays, allowing room for spreading.
For crunchy biscuits with a chewy centre, lightly flatten with a fork and bake for 20-25 minutes.
For chunky, super-hard biscuits, bake for 30-35 minutes.
For very crunchy thin biscuits, press very flat and bake for 15 minutes.
STEP 4
Allow to cool on the trays (they will harden on cooling).
They will keep for several weeks in an airtight container.
