Anzac biscuits goes back from World War 1 in the Australian and New Zealand Army Corbs. It is crunchy, and tastes very similar to crunchies in South-Africa.
I tweaked the recipe a little. The recipe is from Pams. They used caster sugar, I used soft brown sugar. In the recipe they use 2 cups rolled oats, I used 2 and 1/2 cups rolled oats.
I will definitely make anzac biscuits, using my mother in-law’s crunchy recipe and let you know how it turned out and blog about it of coarse.
From our kitchen to yours, happy baking!
1 Cup Flour
1 Cup Soft Brown Sugar
1 Cup Dessicated Coconut
2 and 1/2 Cups Rolled Oats
125g Unsalted Butter
2 Tablespoons Golden Syrup
3 Tablespoons Boiling Water
1 Teaspoon Baking Soda
Preheat oven to 180 degrees celsius.
Line two baking trays with non stick baking paper.
Place flour, soft brown sugar, coconut and oats in a bowl and stir to combine.
Make a well in the centre. Place butter and golden syrup in the microwave and melt for 2 – 5 minutes till melted.
Dissolve baking soda in boiling water. Add melted ingredients and dissolved baking soda to dry ingredients and mix to combine.
Roll spoonfulls into balls and press onto prepared baking trays, allowing space for biscuits to spread while cooking.
Bake for 12 – 15 minutes or until firm and golden brown. Remove to a wire rack to cool, and enjoy.
Makes approximately 30 biscuits depending on size.