Anzac Day is Australasia day of remembrance. These biscuits were sent to the troops as they lasted. There are many recipes and I have baked many. I always come back to this recipe as it is what we like in an Anzac. It has a soft chewy inside and a good crunch on the outside.
The recipe is from New Zealand Woman’s Weekly and I do not do anything different.
Anzac biscuits- Muffinmum.com
1 cup flour
1 cup caster sugar
1 cup desiccated coconut
2 cups rolled oats
2 tbsp golden syrup
1 tsp baking soda
3 tbsp boiling water
Heat oven to 180C (160C fan bake). Line two baking trays with nonstick baking paper.
Place flour, caster sugar, coconut and oats in a bowl and stir to combine. Make a well in the centre.
Put butter and golden syrup in a saucepan to melt, or microwave in a bowl until melted
Dissolve baking soda in boiling water.
Add melted ingredients and dissolved baking soda to dry ingredients and mix to combine.
Roll spoonfuls into balls and press onto prepared baking trays, allowing space for biscuits to spread while cooking.
Bake for 15 minutes or until firm and golden brown. Remove to a wire rack to cool, and enjoy!
Cooking tip: Stored in an airtight container, Anzac biscuits will last well for up to a week.