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 guys, because we have an Anzac biscuit recipe from Australian baking icon, 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.
Crunchy Anzac Biscuit Recipe
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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