As it's half term, we have been baking like loonies all week here at the Madhouse so we've turned once again to the Baking Mad website for some inspiration to try something new. Having spent many an hour in my youth watching my daily dose of Neighbours and Home & Away, their recipe for Anzac Biscuits leapt out at me, especially when I glanced at the ingredients list and realised that we had everything we needed.
85 grams Porridge Oats
85 grams Dessicated Coconut
100 grams Plain White Flour
100 grams Caster Sugar
100 grams Butter Plus extra for greasing
1 tbsp Golden Syrup (or we used 2 tbsp honey)
1 tsp Bicarbonate Of Soda
Heat oven to 180°C/fan 160°C/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 boiling water, then stir into the golden syrup and butter mixture. (I couldn't see the point of the bicarb to be honest - it fizzes up ever so slightly, like when you're making honeycomb, but only a very small amount. Anyone know?)
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.
These are absolutely lovely. The honey gives them a lovely gooey, slightly chewy texture and the oats make them crumbly. Even the Madhouse Mini-testers loved them so I'll definitely be making these again.
I'm joining in with the World Cup recipe challenge over on the Cooking Around The World blog
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