I've consumed a lot of Anzac biscuits in my time, but these top the list in terms of boith flavour and crunch.
Makes around 40 moderately sized biscuits.
Prep Time: 15 mins
Cook Time: 16 mins per tray
Note: Don’t try to make them when you're in a hurry – they need time and attention.
Ingredients
1 ½ cups rolled oats
1 ½ cups desiccated coconut
1 ½ cups Demerera sugar (golden caster sugars works too)
1 ½ cups plain flour
250 g butter
2 tbsp golden syrup
1 heaped tsp bicarbonate soda
Method
Line two trays with baking paper. Put a third tray, unlined, into the fridge or freezer. Preheat the oven to 170°C.
Measure the rolled oats, coconut, sugar and flour into a large bowl and mix. Melt the butter and golden syrup together. In a cup, mix 2 tablespoons of boiling water with the bicarbonate soda. Pour the bicarb mixture into the butter syrup, holding it over the dry mix in case it fizzes over. Admire the chemical reaction.
Stir together into a crumbly mixture that sticks together when handled – add a little more flour or water if needed.
Roll the mixture into small balls and place them on the lined tray, leaving room for them to spread. Flatten the balls with a fork or the palm of your hand. Bake one tray at a time. When they are about half-cooked, if they have risen significantly, flatten again with a spatula. Takes between 16-20 minutes to cook, until they turn golden brown.
Have the second tray ready to go into the oven when the first one is done. Drag the baking paper, with the cooked biscuits, onto the cold tray from the fridge/freezer. Allow the biscuit to cool, then transfer them to a cooling rack and put your cold tray back in the fridge ready for the next batch. Re-use the baking paper for your third batch.
Store the biscuits in the freezer for maximum crunchiness.
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