ANZAC biscuits get their name from the Australian and New Zealand Army Corps because the World War I army wives and girlfriends would make them and send them to their sweethearts. They're a lovely chewy mixture of oats, flour, sugar, butter, golden syrup, baking soda and desiccated coconut. I have actually made them before - you can see my alternative ANZAC biscuits recipe here - but this time I used the recipe from my Aussie-themed Kitchen Trotter box. As it uses brown sugar, it gives them a darker colour and a richer flavour.
120g Golden Syrup
100g brown sugar
90g rolled oats
1tbsp bicarbonate of soda
4tbsp dessicated coconut
Preheat the oven to 180°.
Put the butter, sugar, water and golden syrup in a bowl - I used dark muscovado which gave it a very dark colour and rich flavour. I also substituted part of the butter for coconut oil, to give it an extra coconutty flavour.
Melt in the microwave or a saucepan. Bring to the boil then, stirring constantly, mix in the bicarb.
Mix in the flour.
Then add the oats and the coconut.
I was all out of dessicated coconut so I crushed up a bag of coconut chips, which gave them a lovely crispy, chunky texture.
Dot spoonfuls of the mixture on a baking tray lined with baking parchment. They will spread out quite a lot so space them out.
Bake for 10-15 minutes until golden brown. They will stay soft when you take them out of the oven but will firm up once they've cooled.
I'm munching on one as I write this and they have a lovely satisfying gooey chewiness and a rich sweetness from the brown sugar and golden syrup. I once made ANZAC biscuits topped with mini Smarties which also worked really well and was a big hit with the Madhouse kids !
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