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312.50 ml plain flour, sifted

100.00 gm rolled oats

107.50 gm caster sugar

63.75 gm Desiccated Coconut

150g Organic Unsalted Butter

53.60 gm golden syrup or treacle

60.00 gm water

1.25 gm Bicarbonate Soda

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1. Preheat oven to 170C. Place the flour, oats, sugar and coconut in a large bowl and stir to combine.

2. In a small saucepan place the golden syrup and butter and stir over low heat until the butter has fully melted. Mix the bicarb soda with the water and add to the golden syrup mixture. It will bubble whilst you are stirring together so remove from the heat.

3. Pour into the dry ingredients and mix together until fully combined.

4. Roll tablespoonfuls of mixture into balls and place on baking trays lined with non stick baking paper, pressing down on the tops to flatten slightly.

5. Bake for 12 minutes or until golden brown.

notes

How to make Anzac biscuits: chewy, crunchy or crispy

Whether you prefer your biscuits soft and chewy, or are more inclined to a thin and crispy bikkie, the beauty of these biscuits is that a slight variation to the sugar and flour means you can cater to everyone’s preferences.

Caster sugar gives the biscuits a lighter softer texture. Replacing the sugar with brown sugar results in a darker biscuit but also a firmer crunchy biscuit. Reducing the flour creates biscuits which spread further and thinner.

Light and chewy: follow the recipe above with no variations.

Dark and crunchy: change the caster sugar to 155g (¾ cup) brown sugar.

Thin and crispy: Change the caster sugar to 200g (1 cup) brown sugar and reduce the flour to 150g (1 cup). Bake for 10-12 minutes