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ANZAC biscuits.*

What’s in a name? Well quite a lot when it comes to these famous biscuits, with enforceable regulations relating to its commercial production and use of the term ANZAC. In short the recipe has to contain certain ingredients. Fortunately those regulations don’t apply when you make them at home. But why change a good thing.
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Course: Snack
Ingredients Equipment Method Notes

Ingredients
  

  • Ingredients:
  • 1 1/4 cups plain flour, sifted
  • 1 cup traditional rolled oats.
  • 1/2 cup caster sugar.
  • 3/4 cup Desiccated Coconut.
  • 150 g unsalted butter.
  • 2 tbsp golden syrup.
  • 1 1/2 tbsp bi carbonate of soda.
  • 1 1/2 tbsp water.

Equipment

  • Pre-heat your oven to 190c. You’ll need two baking sheets lined with baking paper (silicon paper) to fit the 24 plus biscuits or alternatively bake two single batches if you only have one tray.

Method
 

  1. In a bowl combine all the dry ingredients; mix well.
  2. In a small saucepan, over low heat, melt the butter and add the golden syrup; mix well; avoid boiling; warm is OK. Leave off the heat.
  3. In a small bowl combine the bi carbonate soda and water.
  4. Stir into the butter mix. It will foam up a little.
  5. Add the butter mix to the dry mix. Combine well to form dough. It will have a greasy texture which is a little warm.
  6. Now portion the dough and roll into balls about two thirds the size of a golf ball.
  7. Position on your baking sheet with and flatten slightly leaving a 5cm gap between each biscuit.
  8. Bake for 15 – 20 minutes. The shorter cooking time will give you a chewier biscuit, while the longer time will give you the traditional crispiness.

Notes

 
Notes:
• While not traditional, treacle or honey can be substituted for golden syrup.
• Experiment with brown sugar instead of caster sugar.
• Do not use instant oats as a substitute for traditional rolled oats.