Today is ANZAC Day for Australia. I got a brochure regarding local ANZAC service on this weekend. Surprisingly, it also prints the original ANZAC biscuit recipe. So I give a try today. The biscuits turn out very crispy outside soft inside. ANZAC is the acronym for Australian and New Zealand Army Corps.
|Recipe provided by Mr. Bob Lawson, an ANZAC present at the Gallipoli landing.|
- 135g (1 cup) plain flour
- 210g (1 cup) caster sugar
- 100g (1 cup) rolled oats
- 75g (1 cup) desiccated coconut
- 115g (4 ounces) unsalted butter
- 25g (1 tablespoon) golden syrup or treacle
- 40g (2 tablespoons) boiling water
- 8g (1 teaspoon) bicarbonate soda
- Heat the oven to 180 degree.
- Combine all the ingredients (flour, sugar, oats and coconut) and mix them evenly.
- First bowl, melt the butter and golden syrup in microwave and mix them evenly.
- Second bowl, combine the boiling water and bicarbonate soda and stir them evenly.
- Add the bicarbonate soda water to butter mixture and mix them evenly.
- Combine the wet mixture to the dry mixture and mix them evenly. Add a little more water if the mixture is too dry.
- Drop teaspoons of the mixture onto tray allowing room for spreading. For me I like it big. So I use ice cream scoop and press down flat with a spoon.
- Bake for 10 - 15 minutes or until golden. Allow to cool on tray for a few minutes before transferring to cooling racks.