Anzac Biscuits

Ah, Anzac biscuits. Oaty, syrupy goodness, baked fresh on Anzac day. I guess they can be made on other days but then they're just oat biscuits. Some people put chocolate or bits of fruit in them (weirdos :) ) but then they're technically not Anzac biscuits either.

This recipe is pretty much how I remember my Mum making them. It's low fuss, pretty forgiving (even if they fail they still usually taste good as long as they're not burnt) and easy clean up with only a few dishes.

Baking them for 12 minutes, and not flattening too much, gives a softer, chewier biscuit. If you want them a bit crispier then cook for an extra 2 -3 minutes, or make them a bit flatter.

Quantity: 20 - 24 biscuits

Prep time: about 15 minutes

Cook time: 12 - 15 minutes

Ingredients 

Quantity	Ingredient
1 c	Flour
1 c	Rolled oats
1 c	Sugar. I normally use caster sugar but plain white will work to.
1 c	Coconut (dessicated/dried)
130 gm	Butter
2 Tbsp	Golden syrup
1 tsp	Baking soda
2 Tbsp	Hot water

Method

1.  Preheat the oven to 180°C, and line a baking tray with baking paper
2. In a large pot, melt together the butter and golden syrup. We'll add the other ingredients to the pot later so it needs to be big enough to hold everything and have room to stir
3. While the butter is melting, mix the flour, rolled oats, sugar and coconut together in a bowl 
4. Once the butter and golden syrup has melted, remove from the heat then quickly mix  the hot water and baking soda together then tip into the butter and give it a quick stir. It should foam up and look really delicious
5. After about 30 seconds, tip the flour mix into the foamy butter and mix well with a spoon until there are no visible bits of flour. It should be a bit crumbly, but stick together if you squish a spoonful of it into a ball, If the mixture looks too dry, melt a bit of butter and stir it in. If too sticky then add a bit of flour.
6. Leave for a few minutes to cool so you can handle the mix, then take dessert spoons of mixture, squish together and roll into a ball and place on the baking tray. Flatten it slightly and leave about 2 finger width gap between each biscuit as they will spread a bit.
7. Bake for 12 minutes. I usually spin the tray halfway through cooking to get a more even bake, and if it looks like they're not spreading I'll flatten them a little bit more with a fork
8. Remove from the oven and leave on the tray for 5 - 10 minutes to slightly harden, then transfer the biscuits to a rack to finish cooling. If you move them from the tray too soon they tend to break.