Slightly Chewy Anzac Biscuit

Our daughter asked if I was making Anzac Biscuits again this year.  It always amazes me that something that I may only do or cook once a year is requested with the perfect timing from not only her but from the family.   They know that I have my traditions (as quirky as some of them are) and my beliefs which they let me run with even if it means eating different foods like Faggods and Mushy Peas and Welsh Cakes on St David's Day or only eating seafood on Good Friday and I thank them humbly for letting me do my thing!  Anzac Day is the only day that I bake Anzac Biscuits. 

An Anzac biscuit is a sweet biscuit, popular in Australia and New Zealand, made using rolled oats, flour, sugar, butter, golden syrup, baking soda, boiling water, and (optionally) desiccated coconut. Anzac biscuits have long been associated with the Australian and New Zealand Army Corps (ANZAC) established in World War I. The biscuits were sent by wives and women's groups to soldiers abroad because the ingredients do not spoil easily and the biscuits kept well during naval transportation.

Everyone loves an Anzac biscuit - everyone has a treasured recipe also.  This recipe is very close to the traditional version we all know and love, but with slightly higher amounts of coconut, golden syrup and butter, the end result is more chewy than crumbly.  Personally I prefer a crumbly crisp Anzac Biscuit but these pleased the crew.

Slightly Chewy Anzac Biscuit

(Recipe sourced from Delicious)

Makes: 24

1¼ cups rolled oats

1 ¼ cups desiccated coconut

1 cup plain flour

150 grams unsalted butter

¼ cup golden syrup

1 cup raw sugar

½ teaspoon bicarbonate of soda

Preheat oven to 180 degrees Celsius.

Combine the oats, coconut, flour and a pinch of salt in a bowl. Set aside.

Place the butter, golden syrup and sugar in a saucepan over medium heat, stirring until butter melts. Bring to a simmer and cook for a further 1-2 minutes until sugar dissolves. Remove from heat, cool slightly, then add the bicarb soda and 1 tbs water. Stir to combine, then pour over the oat mixture.

Using a wooden spoon, combine butter and oat mixture.

Using 1 tbs mixture each, roll into 24 equal-sized balls. Divide between two baking paper-lined baking trays, leaving 3cm between each.

Flatten biscuits slightly, then bake for 10-12 minutes until the top tray is slightly golden. Swap trays and cook for a further 6-8 minutes until all biscuits are golden.

Remove from oven and cool completely on a wire rack.

(Click here for a printable version of this recipe)