ANZAC Biscuits
Ahead of Anzac Day, we keep hearing the Wright Real Estate staff chatting in the office about the well-loved and very popular recipe for Anzac Biscuits from 'The Australian Women’s Weekly', we keep hoping they will match a batch to share! In the meantime, we have the recipe for all to enjoy:
Ingredients:
- 1 cup (90g) rolled oats
- 1 cup (150g) plain (all-purpose) flour
- 1 cup (220g) firmly packed brown sugar
- 1/2 cup (40g) desiccated coconut
- 125g (4 ounces) butter, chopped
- 2 tbsp golden syrup or treacle (depending on your preference)
- 1 1/2 tbsp water
- 1/2 tsp bicarb soda (baking soda)
Method:
- Preheat the oven to 160°C / 325°F
- Grease oven trays; line with baking paper
- Combine the rolled oats, sifted plain flour, brown sugar and desiccated coconut in a large bowl. Place butter, golden syrup or treacle (handy hint: spray the measuring spoon with cooking-oil so all the syrup comes away) and the water in a small saucepan; stir over a low heat until smooth. Stir in the bicarb soda, then stir in the dry ingredients.
- Roll level tablespoons of mixture into balls; place these 5cm (or 2-inches) apart on your lined baking trays, then flatten slightly. Bake for 20 minutes or until golden; cool on trays and enjoy!
We suggest making a batch, or two over the weekend!
Tips
Anzac biscuits must feel soft to the touch, when they’re done; they will become firmer upon cooling. If you like the biscuits soft, decrease the oven temperature and / or the baking time; experiment with a few biscuits until you achieve the texture that suits your taste. Make a note on the recipe of the time and oven temperature that the biscuits were baked for future use.
Happy Baking!