If you’re Australian or a New Zealander, you know about ANZAC biscuits. And you probably have strong feelings about just how you like them.
Crunchy or chewy, plain or nutty, big or… well, huge. We’ve all got an idea of what the ideal ANZAC should be like, and we probably inherited this idea from our parents and grandparents.
Personally, I like mine to be crunchy around the edges, but chewy towards the middle, and and I think the addition of nuts enhances the golden syrup goodness that defines these classics.
For some reason, my Mum always put sultanas in hers, so I do too.
- 100g rolled oats
- 75 grams coconut (I use a mix of shredded and desiccated, but one or the other is fine)
- 100g plain flour
- 40g almonds, flaked or slivered
- 40g walnuts, finely chopped
- 50g sultanas
- 200g brown sugar
- 150g butter
- 2 tbsp golden syrup
- 1 tsp baking powder
- dash of boiling water
- Preheat oven 180ºc.
- Place oats, flour, nuts, and sultanas in a bowl and stir to combine.
- In a small saucepan, melt butter, golden syrup, and brown sugar, stirring constantly, until butter has melted and sugar dissolved.
- In a small cup, combine hot water and baking powder. It will fizz and bubble. Stir until the powder has dissolved, then mix it into the butter and sugar mixture.
- Pour what’s in your saucepan into the bowl of combined dry ingredients, and stir thoroughly. The mixture will be sticky, but also crumbly, so the next step is a little messy…
- Squish blobs of mixture into rough cookie shapes, and place them on lined baking trays. Leave a couple of centimetres of spreading room between them. Don’t get caught up in making these identical, symmetrical, or even pretty. ANZACs are supposed to be rustic, and rough around the edges. As long as each cookie is roughly the same volume (so they bake evenly) it really doesn’t matter.
- Bake in batches, each for between 12 and 15 minutes, or until dark golden.
- Allow to cool completely before eating.
To me, this recipe makes the perfect ANZAC biscuit. How do you like yours?