Recipe and How to Bake Anzac Biscuits

12 Jan

I love this recipe and it is not often that a week goes by without making up these biscuits.  They are so easy.  As a child, a friend’s mum used to bake them and I loved eating them then as much as I do now.  We used to call them crunchies, but was reintroduced to them as Anzac biscuits.  This recipe is from the Edmund’s Cookery Book.  I think it might stand in most New Zealands cookery bookshelves, but is not readily available in the UK.  The baking section in our copy is well used and I think it is fantastic, because the recipes are easy to follow and the ingredients simple enough to have most already indoors.  The recipe is as follows:

125g Flour

150g Sugar

1 cup/100g Dessicated Coconut

1 cup/125g Rolled Oats

50g Raisins or Chopped Dried Apricot (Optional)

1tablespoon Golden Syrup

100g Butter

0.5 teaspoon of Bicarbonate of soda

2tablespoons of boiling water

Mix together the dry ingredients in a bowl

In a pan melt the butter and golden syrup

Add the bicarbonate of soda to the boiling water, then add this immediately to the melted butter mixture

Make a well in the middle of the dry mixture and add the butter mixture to it.

Mix all ingredients together.

The Edmund’s Cookery Book suggests putting in tablespoons of the mixture onto a greased tray.  I find pressing the mixture into a 22cm by 22cm square dish more effective and the biscuits become like flapjacks.

If you do choose to cook them ‘the Edmund’s way’  bake for 15-20minutes, if pressed into a tin cook for 25-30 minutes on 180degrees centigrade.  Or until golden brown.

Leave to cool.


One Response to “Recipe and How to Bake Anzac Biscuits”

  1. Jane (Groovy Pumpkin) January 12, 2011 at 9:56 pm #

    These look yummy – I’ll order some golden syrup & coconut on our next shopping order and will make some – thanks for sharing!

    Jane 😀

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