With ANZAC day just around the corner, we thought it was the perfect time to make a batch of the iconic Australian treat. But there’s one question that always causes debate… should ANZAC biscuits be chewy or crunchy!? You decide!
Prep time: 15 minutes
Cook time: 15 minutes
Serves: approx. 30 biscuits
What you’ll need
- 1 cup rolled oats
- 1/2 cup self-raising flour
- 1/2 cup plain flour
- 1 cup brown sugar
- 1 cup desiccated coconut
- 125g butter, chopped
- 2 tablespoons golden syrup
- 2 tablespoons boiling water
- 1 rounded teaspoon bi-carb soda
How to make it
STEP 1: Preheat oven to 170°C or 150°C – 160°C fan-forced, and line two oven trays with baking paper.
STEP 2: Combine flour, coconut, sugar and oats in bowl and combine thoroughly.
STEP 3: Melt butter and syrup in saucepan until warm.
STEP 4: In a cup, combine boiling water and carb soda – mix well and add to the butter and syrup. Stir well to combine.
STEP 5: Roll dessert spoon of mixture into balls and place on tray. Flatten gently with fork. Make sure you allow room between the biscuits for them to spread when cooking.
STEP 6: Cook for 15-20 minutes for chewy biscuits or 20-25 minutes for crunchy biscuits. Allow cooked biscuits to cool on the tray for 5 minutes before transferring them to a wire rack to finish cooling.
STEP 7: Biscuits can be stored in an air-tight container for several days, or also freeze really well.
Source: CWA No-Fail ANZAC Biscuits: ANZAC Biscuits