For people who don't know the story - Anzac biscuits originated during WW1 when wives and mothers would bake these oat biscuits to send to the Anzac troops fighting at Gallipoli.
These economical biscuits did not require any eggs, which were scarce during war time, the biscuits travelled well and didn't spoil due to the lack of egg in the recipe.
I love the coconut/oat flavour of these biscuits. When making them I bake half crispy and half softer due to family preferences.
Anzac Biscuits:
Pre-heat the oven to 160 deg
Makes approx 18 large cookies.
Mix together in a bowl:
1 cup plain flour
1 cup desiccated coconut
1 cup oats
1 cup soft brown sugar
Melt together in a small saucepan:
125g butter
2 tablespoons golden syrup
2 tablespoons water
Once the butter has melted add 1/2 teaspoon baking soda to the pan and stir.
Mix the wet ingredients into the dry. Form into balls slightly smaller than a golf ball (using wet hands is easier as the mixture is quite sticky).
Place them on a tray and flatten them out.
Bake 15 mins for softer chewy style cookies, 18 - 20 mins for crisp biscuits. Let them cool on the tray for 5 minutes or so before trying to remove them to a cooling rack. They will crisp up more as they cool.
I like my biscuits to be the same size, the way I do this is to use the base of a drinking glass (dipped in cold water) to flatten them out. It's the easiest and quickest way I've found, flatten them out until they are the same size as the base of the glass.
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