Cooking and Recipes

What a wonderful beginning to the term, getting into the kitchen space and learning how to make Anzac biccies with the children. There was much heated discussion around how to best serve our Anzacs! Do you prefer them chewy or crunchy? 

Much requested recipe below...

Anzac Biscuits

Ingredients

• 1 cup plain flour (all purpose flour)
• 1 cup rolled oats
• 1 cup desiccated coconut , unsweetened
• 3/4 cup white sugar , preferably caster / superfine
• 150g / 5oz unsalted butter
• 4 tbsp golden syrup 
• 1 tsp baking soda (bicarbonate soda)

Instructions

• Preheat oven to 180°C/350°F (160°C fan forced)
• Line 2 baking trays with baking paper.
• Mix flour, oats, coconut and sugar in a bowl.  
• Place butter and golden syrup in a saucepan over medium high heat and stir until butter has melted.
• Add baking soda and stir to combine - it will fizz up, this is normal. Immediately remove from heat.
• Pour butter mixture into flour and mix until just combined.
• Roll level 1 tablespoon mixture into balls, flatten into patties. Place balls, 2.5 cm/1" apart, on prepared trays OR place all of the mixture into a slice tray (press down firmly) and bake as a slice until golden brown (Eb's favourite!) 
• Bake for 15 minutes, swapping trays halfway during cooking, or until deep golden. (Bake 12 min for chewy biscuits!)
• Stand on trays for 5 minutes. Transfer to a wire rack to cool - they harden as they cool!

Storage - Anzac cookies stay crisp for about a week in an airtight container. After that, they soften a bit but are still good! If the biscuits go soft, they can be crisped up in the oven - 5 minutes at 180C / 350F.