How good is the humble ANZAC biscuit? Easy to make, don’t go stale for ages (if you don’t eat them all straight away), and if you get them just right, they’re perfectly chewy and brilliant comfort food (especially amongst the rain that Sydney’s getting this week – massive!)
Did you know that there are rules about ANZAC biscuits? Mostly because of the ANZAC reference, but they must always be biscuits (not bikkies or cookies) and there is only one approved recipe for the approved term ANZAC biscuits:
1 cup of flour
1 cup of coconut
1 cup of rolled oats
1 cup of sugar
125 grams (4oz) of butter
1 tablespoon of golden syrup
1 teaspoon of baking soda
2 tablespoons of very hot water.
Preheat oven to 180.
In a large bowl, mix flour, coconut, rolled oats and sugar.
Melt together butter and golden syrup. Dissolve baking soda in very hot water. When the baking soda is thoroughly dissolved, pour the water into the butter and golden syrup mix.
Make a well in the dry ingredients, pour the butter, golden syrup and baking soda in, and mix through.
Take teaspoonsful of the mix, roll them into balls, and using a fork, press them down on the baking slides, leaving room for spreading. Bake for about 10 minutes, until the biscuits are golden brown.
When you take the biscuits out of the oven, leave them to rest on the baking slide for 5 minutes, before putting them on cooling racks. When they are cool, put them in an airtight tin.
But, while this recipe is easy-peasy to make, it can be hard to make chewy biscuits. BUT! You didn’t hear this from me, but perhaps if you switched half the flour for self-raising flour, then perhaps you’ll get guaranteed-to-be-chewy ANZAC biscuits.
(h/t to Larvatus Prodeo for the info on the biscuit that deserves to be enjoyed all-year round!)