ANZAC spirit in your kitchen!
With ANZAC Day just past, I thought we could continue to honour the spirit of ANZAC from home by sharing this recipe on how to make ANZAC biscuit from the comfort of your own kitchen.
- 2 cups rolled oats
- all-purpose flour (1 cup, 150g plain)
- 2/3 cups caster (superfine sugar)
- 3/4 cups dry coconut
- 1/3 cups honey or golden syrup
- 125 grams unsalted butter
- baking soda (1 teaspoon bicarbonate of)
- 2 tablespoons hot water
You can make gluten free ANZAC biscuit by swapping all-purpose flour with rice flour or coconut flour.
- Preheat oven to 160°C. Place the oats, flour, sugar and coconut in a bowl and mix to combine.
- Place the golden syrup and butter in a saucepan over low heat and cook, stirring, until melted. Combine the bicarbonate of soda with the water and add to the butter mixture. Pour into the oat mixture and mix well to combine.
- Place tablespoonfuls of the mixture onto baking trays lined with non-stick baking paper and flatten to 7cm rounds, allowing room to spread. Bake for 8–10 minutes or until deep golden. Allow to cool on baking trays for 5 minutes before transferring to wire racks to cool completely.