With ANZAC Day fast approaching there really is no better time to whip up a batch of deliciously chewy (that’s how I like them anyway!) ANZACS. It’s difficult to think of a more classic Australian biscuit than these.
ANZACS are so simple to make, and yet they are just the most delicious little things. Every single year I have a little tradition whereby I make a batch on ANZAC Day, but to be honest, these bikkies make an appearance pretty regularly in our household throughout the whole year!
Sometimes I like to play around with different varieties like cranberry and white chocolate or add in some chopped macadamia nuts, but I really think that the plain and simple version is my favourite. It’s certainly the one I come back to over and over again.
- 125 g butter , chopped
- 2 tablespoons golden syrup
- 135 g brown sugar
- 1/2 teaspoon bicarbonate of soda
- 90 g rolled oats
- 120 g plain flour
- 55 g desiccated coconut
Preheat oven to 180 degrees celsius (160 if using fan forced).
Grease and line 2 trays with baking paper.
Place the butter, golden syrup and brown sugar into the TM bowl.
Melt for 3 minutes, 100 degrees, Speed 1.
Add the bicarbonate of soda to the melted butter mixture and combine mix for 10 seconds on Speed 3.
Add the rolled oats, plain flour and coconut.
Mix together for 40 seconds on Reverse, Speed 2.
Roll level tablespoons of mixture into balls.
Place on trays, 5cm apart and flatten slightly.
Bake for 10 to 12 minutes or until light golden.
Leave on the baking trays for 5 minutes.
Transfer to a wire rack to cool completely.