It's that time of the year when we all have the urge once again to bake some Anzac biscuits, and this Anzac biscuit recipe from Australian baking icon Jocelyn Hancock is the best you'll find. These biscuits are easy to make and come out deliciously crunchy.
Notably, Anzac biscuits don't require eggs. Helping this iconic biscuit to be shipped during the first world war without spoiling.
- 125 grams butter
- 1 tbs golden syrup
- 2 tbs boiling water
- 1.5 tsp bicarbonate of soda
- 1 cup rolled oats (Kialla organic)
- 3/4 cup desiccated coconut
- 1 cup plain flour
- 1 cup sugar
- Preheat the oven to 150 degrees Celcius.
- Melt the butter and syrup over a low heat, then add boiling water mixed with the bicarb soda.
- Pour the liquid into the combined dry ingredients and mix well.
- Drop teaspoons of mixture onto baking trays lined with baking paper. Allow space on either side for spreading during cooking. Because no one likes stuck together ANZAC biscuits...
- Bake for 20 minutes then leave to cool on trays. If you manage to not gorge on your spoils, store the remaining biscuits in an airtight container (once cool).
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Image credit: Jocelyn Hancock