Last year’s batch, made in London, to Nan’s original recipe!
This is the only recipe I have ever used for Anzac biscuits. They are just the way I like them and remember them from childhood - slightly soft and chewy! Tom loves them too because they taste like his childhood favourite, flapjack!
Nan's ANZAC biscuits
Makes about 40 (I usually double the recipe!)
1 cup rolled oats
1/2 cup self raising flour
1/2 cup plain flour
3/4 cup coconut [if you don't have this use an extra 3/4 cup oats]
3/4 cup sugar (brown, raw or white)
1/2 teaspoon bicarb soda
2 tablespoons boiling water
125g butter, melted
2 tablespoons golden syrup (I often use rice malt if that’s all I have)
Mix all dry ingredients. Dissolve bicarb soda in boiling water and add to melted butter and golden syrup. Add to dry ingredients and mix well. Place in teaspoonfuls on a greased tray. I roll them into balls in my hands first, which really does remind me of making these as a kid!
Bake in a moderately slow oven (160 C, 325 F) for 15 minutes. If you want harder biscuits cook for a few minutes longer. Let them cool and then store in an airtight container.
They last a long time - they were originally designed to be sent to troops overseas so they had to travel well and not go off for months and months - but in this house they last as long as my and Tom's willpower allows!
Happy ANZAC Day - lest we forget.