A day off is a great excuse for some time in the kitchen (after you've paid your respects to the diggers, of course!), so tighten those apron strings, Urban Listers, because we have an Anzac biscuit recipe from Brisbane's own baking maestro Jocelyn Hancock. These biscuits are easy peasy to make, and come out deliciously crunchy.
Notably, Anzac biscuits don't require eggs. During the first world war, this helped the oaty, syruppy biscuit favourite to be shipped without spoiling. And while we'd never tell you what to do, we think these bikkies are best enjoyed with a cup of tea.
You can find more of Jocelyn Hancock's delicious baked goodies at Chester Street Bakery and Bar.
Crunchy Anzac Biscuit Recipe
125 grams butter
1 tab golden syrup
2 tabs boiling water
1.5 tsp bi carbonate of soda
1 cup rolled oats ( Kialla organic)
3/4 cup desiccated coconut
1 cup plain flour
1 cup sugar
Oven 150 degrees celcius
Melt butter and syrup over low heat, then add boiling water mixed with soda. Pour into mixed dry ingredients and mix well.
Drop teaspoons of mixture onto baking trays lined with baking paper.
Allow room from spreading.
Bake 20 minutes then leave to cool on trays. Store in an airtight container once cool.