Anzac biscuits

Eaten on April 25 (Anzac Day) to commemorate the sacrifice made by Australian and New Zealand soldiers, Anzac biscuits can be crispy, chewy or crunchy depending on the balance of brown and caster sugar.

This recipe hits the sweet spot between crispy and chewy, which makes them an excellent biscuit choice for homemade ice cream sandwiches.

It’s important to use whole rolled oats – not the instant ones – otherwise, the biscuits spread too much in the oven.

Anzac biscuits
(makes about 30)

• 1 cup plain flour
• 1 cup whole rolled oats
• 1 cup dried coconut
• ½ cup brown sugar
• ¼ cup caster sugar
• ½ tsp salt
• ½ cup butter
• 2 Tb golden syrup
• 2 Tb boiling water
• ½ tsp baking soda

1. Preheat the oven to 160°C (320°F).
2. In a large bowl, mix together the flour, porridge oats, coconut, brown sugar, caster sugar and salt.
3. In a heat-proof bowl, melt the butter and golden syrup together (I do this in the microwave).
4. Stir the baking soda into the boiling water, then add to the butter mixture.
5. Mix the wet ingredients into the dry.
6. Line two baking sheets with baking parchment.
7. Form walnut-sized balls of dough, and arrange them 5cm apart on the baking sheets. Flatten the balls.
8. Bake for about 12 minutes, or until golden brown.
9. Leave the biscuits to cool on the baking tray for ten minutes, before transferring to a wire rack.

Tags: coconut, cookies, oats, vegetarian