These Anzac Biscuits are a modern twist on an Aussie/Kiwi classic. They break some rules but they are worth it! The credit goes to my hubby's work mate, Helen for this recipe. I think she has held back her true secret ingredient in this recipe that she has handed on to me; but every good cook must protect their secrets.
A+ Anzac Biscuits
Makes 32 crunchy biscuits
1 cup Rolled Oats
1 cup Plain Flour
½ cup Sugar
1 cup Dessicated Coconut
2 Tablespoons Golden Syrup
1 teaspoon Baking Soda
1 Tablespoon Boiling Water
½ cup Choc Chips
½ cup Sunflower Seeds
½ cup Dried Cranberries (or sultanas, currants, etc)
2 Tablespoons Crystallised or Naked Ginger, thinly sliced
- Preheat oven to 150ºC (slow oven)
- Combine all of the dry ingredients in a large bowl: oats, sugar, flour, coconut, choc chips, seeds, cranberries and ginger. Stir.
- Melt the butter and golden syrup together in a small saucepan.
- Dissolve the baking soda in the boiling water and stir into the butter mixture in saucepan.
- Pour into dry ingredients and stir until well combined.
- Roll mixture into balls and place about 5cm apart on oven trays lined with baking paper.
- Flatten slightly with a fork.
- BAKE for 15-20 minutes until golden brown.
- Allow biscuits to stand on the tray to cook (about 15 mins) then transfer to a wire rack.
|Mix dry ingredients together|
|Melt butter and golden syrup together|
|Add hot water and baking soda to butter mixture|
|Add butter mixture to the dry ingredients|
|Mix together well|
|Form into small balls and press down on baking tray|
|Makes about 32 - Slow Oven|
(very un-Anzac Biscuit but sooooo delicious!)
I dare you to only eat one! And remember to pause to honour our fallen Diggers this Anzac Day.