Crunchy golden ANZAC biscuits are an Australian classic. Easy to make, they're prominent amongst our family favourites - needless to say, you can never stop at just one. Since I've had Jono and added a third child to the family, I have looked more and more to shortcuts in the kitchen. I now melt my ingredients in the microwave, cutting down preparation time when I'm throwing together a batch last minute. The Little Aussie Cookbook* - from which this recipe is taken - requires butter to be stirred over high heat until melted... but who has the time? It also recommends cooking in a slow 150 degree celsius oven, but again, that's no help when you're in a hurry. I use a 180 degree c oven, however it does require extra vigilance in case they start to burn (and then you haven't saved yourself any time at all!).
ANZAC Biscuits (recipe from Family Circle's Little Aussie Cookbook, method by me!).
1 cup (150g) plain flour
1 cup (90g) rolled oats
3/4 cup (65g) dessicated coconut
3/4 cup (165g) caster sugar
1 tablespoon golden syrup
1 1/2 teaspoons bicarbonate of soda
2 tablespoons boiling water
Preheat oven to 180 degrees celsius. Grease or line two baking trays.
Melt butter in bowl in microwave. Remove and add 2 tablespoons of boiling water, then use the same spoon to add 1 tablespoons golden syrup*. Add bicarb of soda, then stir. Add dry ingredients and stir well.
Use teaspoons to transfer mixture to the trays. You should get about five rows per tray, with four biscuits per row*.
Cook for about 10-15 minutes until golden brown. Remove from oven and cool for a few minutes on trays until hard. Transfer to wire rack and leave to cool completely... if you can!
* I would add a link, but it seems to be out of print. Instead, you'll have to look for a second-hand copy.
* The hot spoon will mean the syrup slides off, rather than sticks to, the spoon
* I am so good at maths I can tell you that this will equal 40 biscuits per batch. A bargain at half the price!