Anzac Biscuits

Here's a quick bikkie recipe. These biscuits are great and although they are usually made in Australia around Anzac day in April, we made ours in December for an international cuisine day at school. I was lucky enough to be invited into the second grade class and give the children the story behind the creation of these biscuits back in the early 1900s. The children liked the biscuits and hopefully learnt something in the process.  If you want to learnt something about the story of Anzac Biscuits, visit here.

There's been a bit of debate in our house whether these biscuits are better 'chewy' or crunchy'.

It's crunchy all the way for me, so you'll get crunchy bikkies if you use this recipe.

What you'll need

Makes approximately 20 biscuits

1 1/4 cups plain flower
1 cup rolled oats (porridge oats)
1/2 cup brown sugar
2 1/2 tablespoons golden syrup
150g butter
3/4 cups desiccated coconut
1/2 teaspoon bicarb soda

What to do

Preheat your oven to 170 degrees. In a large bowl add the flour, oats, sugar and coconut and stir well to combine.

In a small saucepan add the golden syrup and the butter and heat over a low heat until melted together.
Remove from the heat and mix in the bicarb soda. Then also add 2 tablespoons water.

Pour the golden syrup into the dry ingredients and mix well until combined. The mixture should stick together a little, not be dry and crumbly. If dry, add a little more water.

Using a teaspoons full of mixture, roll into balls with slightly wet hands. Place on a lined baking tray. Flatten the balls slightly with your fingers.

Bake for 12 - 15 minutes until golden brown.

Once cooked, remove from the oven and cool completely before placing in an air-tight container for storage.