ANZAC biscuits are such a traditional thing in Australia and we hold them dear to our heart. ANZAC is an acronym for the Australian and New Zealand Army Corps. They were first made in 1915 and sent to soldiers fighting in the war. They were cheap to make and they travelled well, staying fresh for months if stored in an air-tight container. I've been making this recipe for a long time, since I was a kid. Most ANZAC recipes require you to melt the butter and golden syrup, but in this recipe you simply cream the butter, sugar and golden syrup, which makes it a great, safe recipe for kids to make when they are first starting out - and they are the most chewy, delicious ANZAC biscuits I've ever tried. Here's a tip for you - Over the years I discovered that the more water you add to the mix, the more the biscuits spread. The longer you cook them, the crunchier they are. So if you like a thin, chewy cookie, play around with the water content (more) and cooking time (less) until you get them the way you like.
1 cup sugar
1 Tablespoon golden syrup
½ Tsp baking powder
½ Teaspoon Baking Soda (Bi-Carb)
1 cup plain flour
1 cup rolled oats
1 cup coconut
2 – 4 tablespoons of water
1. Preheat the oven to 160 degrees Celsius
2. Line your cookie sheets with baking paper (minimum 2 trays)
3. Cream together the butter, sugar and golden syrup using a sturdy wooden spoon
4. Sift in the flour, baking soda and baking powder, then stir in the oats and coconut, mixing well and adding the water as you mix, this will bring the dough together. You want a nice firm dough that holds together well.
5. Roll the dough into rough teaspoonfuls and place on the lined cookie sheets. Leave 2-3 cm between each ball as they will spread quite a bit.
6. Bake for 15 – 20 minutes or until golden. Cool for 5 mins on the tray then place on a wire rack to cool completely.