We’re only days away from Australia Day and I remember that last year one of my friends brought these amazing oat biscuits to work – called Anzac biscuits – and I just had to go and find the recipe to make them myself. It’s super easy to make, doesn’t take longer than 30 minutes and my good are they tasty! Soft in the middle, crunchy on the outside and a lovely mix of golden syrup, oats, sugar and coconut.
Anzac biscuits are popular in Australia and New Zealand and are associated with the Australian and New Zealand Army Corps (ANZAC) established in World War I. The biscuits were sent by wives and women’s groups to soldiers abroad because the ingredients do not spoil easily and the biscuits kept well during naval transportation.
Aside from their historical meaning these are just absolutely fantastic cookies. You can make about 20 big cookies with this recipe and you can easily keep them in your cupboard for a while after baking them – well that is if you can resist eating them all!
Makes: +-20 cookies
- 150g plain flour
- 90g jumbo oats
- 85g desiccated coconut
- 100g brown sugar
- 55g caster sugar
- 125g butter
- 2,5 tablespoons of golden syrup
- 2,5-4 tablespoons of water
- 1/2 teaspoon of bicarbonate of soda
Preheat the oven to 180°C
Mix flour, both sugars, coconut and oats in a bowl. Melt butter with syrup and 2,5 tablespoons of water at low heat, once melted add the soda and mix it into our dry mix. Mix until you get a crumbly looking mixture, then scoop out about a tablespoon of the mixture and shape it into a ball. If they are not sticking together enough, add a bit more water and stir together again with a spoon. Flatten – make sure it’s flattened evenly or your edges might burn if they are much thinner than the middle. The cookies will spread out in the oven so try to make them about 1cm thick.
Place in the oven for 15 minutes until golden brown. Take them out of the oven and let them cool down, they’ll seem very soft and not baked well at first, but once they cool down they will harden up very fast!