roadtesting: anzac biscuits

This week I road-test Anzac Biscuits.
ANZAC Biscuits have been around for decades and were originally baked by wives and girlfriends and were designed to last weeks or months until they could reach their recipient on a battlefield somewhere.
Todays are lucky to last past morning tea.
First up was a recipe in this months Masterchef magazine. This one was different to what I had usually made, using honey instead of golden syrup, more butter than I was used to and some macadamia chips and orange zest for punch. I won’t re-publish it here- there are heaps of great things to try in this months mag, so go out & buy a copy.
The result was a chewy biscuit that spread a lot more than it looked to do in the photo. My taste test team (hubby and daughter) pronounced it a little too like honeycomb and a little too blonde.
So, it was back to the recipe that my Mum has been making most weeks for most of my life…with a few modifications I have made over the years. It bears a pretty strong resemblance to the CWA (Country Womens Association) recipe, and a number of the others going around the blogosphere at present.
What you need:
 1 cup each of plain flour, rolled oats, and desiccated coconut.
¾ cup sugar (split between brown and caster sugar- I use ½ cup brown, ¼ cup caster)
125g butter
2 tablespoons golden syrup
2 tablespoons water
½ teaspoon bicarb
 What you do:
Preheat the oven to 175C
Mix the dry ingredients together (except the bicarb)
Melt together the butter, syrup & water
Throw in the bicarb and watch it all froth up
Add the wet to the dry and stir it all up
Roll tablespoonfuls into balls and place on trays lined with baking paper. 
Flatten a little with a fork, but not too much
Bung in the oven for 15 mins or until they are golden or smell oatily delicious
Be careful on the bicarb as too much will leave a metallic taste
For a dark & crunchier biscuit, use only brown sugar
If you prefer a blondie, with a softer and chewier consistency, use only caster sugar
Make sure that your oats are real oats not those instant ones- it will make the mix spread across the pan.

Over-mixing will make a tougher biscuit- possibly better suited to months at sea…



2 comments on “roadtesting: anzac biscuits”
  1. Debbish says:

    Yummmm…. We used to make Anzac bickies when I was a kid. I love them chewy rather than crunchy so like that yours are.

    Sadly this was all before my coeliac diagnosis which makes everything involving flour that bit harder!

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