ANZAC biscuits are high up on my list of favourite things to bake. Mainly because you can eat the delicious uncooked mixture without feeling too sick afterwards (I think it’s because there are no eggs in the recipe) and also because they are so damn easy.
Ever since early high school, I have made Anzac biscuits using my mums recipe, which in all honesty is probably very similar to all other recipes out there. One day when I brought some Anzac’s to school that my mum had baked, my best friend at the time (who is still my best friend to this day) declared that they were the best Anzac biscuits she had ever eaten. And so began the tradition of me baking Anzac biscuits for her, though she still claims that mine are never as good as my mums, even though I use the same recipe!
So with Anzac Day being tomorrow, one of the most important public holidays on the Australian Calendar, I would like to share my mum’s treasured recipe, which has brought much fun to my friendship with my beautiful friend Tara.
1 cup rolled oats
1 cup plain flour (sifted)
1 cup castor sugar
½ cup desiccated coconut
125 grams butter
1 tablespoon golden syrup
2 tablespoons boiling water
1 ½ pick bi-carb soda
- Preheat oven to 160°C degrees and line two baking trays with greaseproof paper.
- Combine rolled oats, plain flour, sugar and coconut in a bowl.
- Combine butter and golden syrup in a saucepan and stir over low heat until butter has melted.
- Mix bi-carb soda with boiling water, add to melted butter mixture and stir to combine.
- Add mixture to dry ingredients and stir.
- Spoon heaped teaspoonful’s of mixture onto greased over trays, allowing room for spreading
- Bake for 15 – 20 minutes until golden
- Leave on tray for 5 minutes before transferring to wire rack (this will ensure the biscuit stay a little bit moist and chewy)
♥ ♥ ♥