Last year Saskia blogged about her failed attempts at her grandmother’s Anzac biscuits. Said failure was largely due to the imprecise nature of the recipe and some missteps with the ingredients (I maintain that Saskia forgot the flour in the first batch).
On Twitter Kate from Eating Melbourne gave an Anzac recipe from taste her tick of approval. At the time, I was sitting on the couch with all Anzac ingredients sitting in my cupboard. In about 10 minutes I had made 20 odd biscuits and they were happily cooking in the oven. And they were delicious.
Some differences to our previous Anzac failures – 1) they contained coconut 2) the ratio of oat to flour was the same by volume and 3) brown sugar rather than white sugar. Another difference was that I sprinkled them with sea salt before baking – the salt is wonderful with the caramelly flavour of these!
Anzac biscuits that work
From the taste website. Note that I made these successfully with spelt flour, quantities below. I also recommend adding a little sprinkling of sea salt to the cookies, it takes the edge off the sweetness.
Makes about 24 (mine made less, but we ate a lot of the dough before baking it)
2 tbs golden syrup
2 tbs water
150g plain flour (or 180g spelt flour)
90g rolled oats
85g desiccated coconut
155g brown sugar
1 tsp bicarb soda
Sea salt for sprinkling (optional)
- Pre-heat the oven to 160C.
- Place the butter, golden syrup and water in a small saucepan and put on low heat.
- While the butter mixture is melting, sift the flour into a large bowl, then stir in the oats, coconut and sugar.
- Once the butter mixture has melted, add the bicarb (it will foam up). Pour the butter mixture into the dry mixture and stir to combine.
- Take a flat tablespoon of mixture and roll it into a ball. Place on a lined baking tray with about 5cm between each ball (the cookies will spread). Flatten with a fork. Sprinkle with a little sea salt.
- Bake for about 10 minutes until golden, cool on the tray then transfer to a cooling rack.