As winter approaches I find myself wanting a hot cup of tea and something to dunk into it. These Anzac biscuits are one of my all time favourite biscuits for dunking and general munching. I have been making this recipe with my mom since I was too short to reach a counter top. Apart from their obvious baked, crunchy yumminess I think I loved this recipe as a child because the raw mixture it utterly delicious and I would eat half of it before it made its way to the baking tray. That and the foamy bubbling awesomeness when you add the bicarb to the butter and syrup makes this such a fun recipe to teach eager little budding cooks.
Our dear and ancient cookbook that the original recipe hails from is half glued shut with bits of batter and syrup. It also might be missing
a few several pages out of it. The original recipe is from “The Big Book of Beautiful Biscuits” by The Australian Women’s Weekly. I have no clue where our sticky copy of this beloved old book is now but the recipe is so easy you’ll know it off by heart after the first try. To be honest most Anzac biscuit recipes are very similar and just differ by the amount of coconut or sugar some people add. So don’t fret about this recipe ever not turning out if you add a bit too much or a tad too little of something. I add a good dose of vanilla and some sea salt to mine which the original recipe doesn’t call for but I think are lovely additions. Now put the kettle on and get baking!
- 120g plain flour
- 215g brown sugar
- 100g rolled oats
- 60g desiccated coconut
- 1 tsp sea salt flakes
- 125g butter
- 45g golden syrup
- 1 tsp vanilla paste
- 1 Tbsp boiling water
- 1/2 tsp bicarbonate of soda
Preheat oven to 150˚C.
Combine the flour, sugar, oats, coconut and salt in a large bowl.
Place butter and golden syrup in a small saucepan and stir over heat until the butter is completely melted. Mix the bicarb of soda into the boiling water and add to the saucepan. Stir well until completely combined and foamy.
Pour butter mixture into the dry ingredients, add the vanilla, and mix well.
Roll tablespoon size balls of the mixture and place evenly spaced out onto a greased or lined baking sheet.
Bake at 150˚C for 20 minutes until golden brown. Allow to cool and firm up slightly on the baking tray before transferring the biscuits onto a cooling rack.