I know – I’ve already done my bake for New Zealand, but had all the ingredients in the cupboard at the weekend and the hubby wanted biscuits so I thought, why not! All it means is that I’m making more work for myself, but never mind! I know it’s not Anzac day, but these biscuits are so yummy, I don’t see the point in waiting till then.
I’ve made Anzac biscuits a few times before and some of the recipes I’ve tried haven’t quite matched up to the ones my hubby has had back home. These ones were much more successful, so I’m going to stick to this recipe from now on. It comes from the BBC Good Food website.
- 85g porridge oats
- 85g desiccated coconut
- 100g plain flour
- 100g caster sugar
- 100g butter, plus extra butter for greasing
- 1 tbsp golden syrup
- 1 tsp bicarbonate of soda
Heat oven to 180C/fan 160C/gas 4. Put the oats, coconut, flour and sugar in a bowl. Melt the butter in a small pan and stir in the golden syrup. Add the bicarbonate of soda to 2 tbsp of boiling water, then stir into the golden syrup and butter mixture.
Make a well in the middle of the dry ingredients and pour in the butter and golden syrup mixture. Stir gently to incorporate the dry ingredients.
Put dessertspoonfuls of the mixture on to buttered baking sheets, about 2.5cm/1in apart to allow room for spreading. Bake in batches for 8-10 mins until golden. Transfer to a wire rack to cool.