ANZAC biscuits (cookies for my American readers) are an Australian icon. A little crispy on the outside, but chewy on the inside, filled with oat-y, coconut-y goodness. It’s a simple recipe, great to make with kids. Usually made with golden syrup, this version from Delicious magazine (Issue 101, February, 2011) uses honey instead, giving a subtly-different flavour.
Get the full recipe here:
100g (4oz) rolled oats
1 cup plain flour (sifted)
200g (8oz) caster sugar
1 cup shredded coconut
125g (5oz) unsalted butter
2 tablespoons honey
1.5 teaspoons bicarbonate of soda
1. Preheat oven to 160°C (325°F). Line 2 baking trays with baking paper.
2. Mix together oats, flour, sugar and coconut in a large bowl.
3. Heat the butter and honey in a small saucepan, stirring, until butter is melted and combined with honey.
4. This is the fun part: add the bicarbonate of soda to the saucepan and stir. The mixture will foam up!
5. Add the foamy butter and honey to the dry ingredients and stir to combine. The mixture should be fairly dry and just come together when rolled in your hands. Add 1-2 tablespoons of water if it’s too dry (I added 1 tablespoon).
6. Roll into balls, place on prepared baking tray about 5cm (2inch) apart. Flatten slightly. The biscuits will flatten and spread as they bake.
7. Place in the oven for 10-12 minutes until golden. Cool for 5 minutes on the tray before transferring to a wire rack to cool (otherwise they’ll smush up and break apart!).
I found these quite sweet on the day they were baked, but the sweetness mellowed out when eating them the next day. They are quite sugary biscuits, but I feel better giving homemade biscuits to my son than store-bought.