ANZAC biscuits (cookies for my American readers) are an Australian icon. A little crispy on the outside, but chewy on the inside, filled with oat-y, coconut-y goodness. It’s a simple recipe, great to make with kids. Usually made with golden syrup, this version from Delicious magazine (Issue 101, February, 2011) uses honey instead, giving a subtly-different flavour.
- 100g (4oz) rolled oats
- 1 cup plain flour (sifted)
- 200g (8oz) caster sugar
- 1 cup shredded coconut
- 125g (5oz) unsalted butter
- 2 tablespoons honey
- 1.5 teaspoons bicarbonate of soda
- 1. Preheat oven to 160°C (325°F). Line 2 baking trays with baking paper.
- 2. Mix together oats, flour, sugar and coconut in a large bowl.
- 3. Heat the butter and honey in a small saucepan, stirring, until butter is melted and combined with honey.
- 4. This is the fun part: add the bicarbonate of soda to the saucepan and stir. The mixture will foam up!
- 5. Add the foamy butter and honey to the dry ingredients and stir to combine. The mixture should be fairly dry and just come together when rolled in your hands. Add 1-2 tablespoons of water if it’s too dry (I added 1 tablespoon).
- 6. Roll into balls, place on prepared baking tray about 5cm (2inch) apart. Flatten slightly. The biscuits will flatten and spread as they bake.
- 7. Place in the oven for 10-12 minutes until golden. Cool for 5 minutes on the tray before transferring to a wire rack to cool (otherwise they’ll smush up and break apart!).
- I found these quite sweet on the day they were baked, but the sweetness mellowed out when eating them the next day. They are quite sugary biscuits, but I feel better giving homemade biscuits to my son than store-bought.
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