My ideal Anzac biscuit is thin and crisp. They look healthy and do contain oats, but really there is too much butter and sugar in these for them to be good for you. I've tried making them with less butter and sugar but then they're not Anzacs. A slow oven and careful cooking is the key to success with these. It's difficult to get a uniform result in our oven. Luckily G likes them a bit soft and I like them super crisp.
You will need
1 cup rolled oats
1 cup plain flour
1 cup brown sugar
1 cup dessicated coconut
3 tablespoons of golden syrup
1 teaspoon of bicarbonate of soda
1 tablespoon hot water
- Preheat oven to 150C.
- Combine oats, flour, sugar and coconut in a mixing bowl.
- Combine butter and golden syrup in a medium sized saucepan and melt on a gentle heat, taking care not to burn.
- Mix soda with water and add to butter/golden syrup mixture. It will foam up.
- Add the foam to the dry ingredients and mix well. The mix should be just wet enough to hold together.
- Drop soup spoon fulls onto biscuit trays lined with baking paper or lightly greased.
- Bake in a slow oven until they puff up and fall down again, about 15 minutes. Rotate to avoid burning.
- Allow to cool on trays before moving.