Tags: anzac biscuits

An Australian institution. A bit late, but you can practice for next year, and they are a wonderful thing for winter, rich and golden and a bit chewy in the middle.

1 cup plain flour
1 1/2 cup rolled oats
1 cup “soft pack” brown sugar
3/4 cup dessicated coconut

2 tablespoons of golden syrup
125 g butter (half of a small block)
1 teaspoon bicarbonate of soda
50 ml (2 tablespoons) boiling water

If you don’t live in Australia, I don’t like your chances of finding Golden Syrup (not Molasses), which is pretty much peculiar to Australia, and I think the desiccated coconut is different too.
Anyway.

First, predeploy – sorry preheat – the oven at 150 degrees C. Secure key infrastucture (grease/line baking sheets).
Sift flour and mix all the dry ingredients together in a large bowl.
Melt the butter and golden syrup together in a saucepan. Boil the water while you’re doing that. (Watch the butter and syrup mixture – turn the heat off before it becomes a quagmire.)

Now the fun bit!
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