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.