Thursday, July 4, 2013

The perfect Anzac biscuit recipe...soft and a little chewy

This is a personal favourite and one I have honed over the years to achieve (in my view) the perfect soft Anzac biscuit consistency. This recipe is more for a soft Anzac biscuit, not super chewy but not at all hard.

Now I realise it's not Anzac Day, but I like to enjoy freshly baked Anzac biscuits all year round and I can't imagine I'm alone. 

It's a simple recipe and it now takes me 15 minutes from pulling the ingredients out of the pantry to popping the biscuits in the oven. Miss S doesn't mind munching on them either. Always a good sign!

Soft and a little chewy Anzac biscuits

1 cup plain flour
1 cup rolled oats
1 cup Ward McKenzie desiccated coconut
3/4 cup brown sugar
125g butter (Western Star)
2 tbs golden syrup
1 tsp bicarbonate soda 

Preheat the oven to 160 degrees celcius. Line two baking trays with non-stick baking paper. Sift the flour into a large bowl. Stir in the oats, coconut and brown sugar. 

Put the butter, golden syrup and 2 tbs water in a small saucepan. Stir over a medium heat until melted. Stir in the bicarbonate of soda.

Pour the butter mixture into the flour mixture and stir until combined.

Roll level tablespoons of mixture into balls. Place on trays, about 5cm apart. (If you have a little mixture left I highly recommend sneaking a taste test of the pre cooked dough - super yum)

Press with a fork to flatten slightly.

Bake for 10 minutes or until golden brown.

Set aside in the trays for 5 mins to cool.

Finally, enjoy!

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