Ok, these are anyone’s Anzacs - I just call them Dad’s as traditionally he makes them for us. Made with love and as he has been doing them for so long (a good 20 odd years) I think he is a bit of an expert!
ingredients - this is the stuff you need to buy - I’ve put the values next the ingredients as you may have enough in your cupboard.
Turn oven on 180’C to heat.
line 2 oven trays with non stick baking paper.
grab out of the cupboard:
Plain flour - 1 cup
Sugar (I like raw as it gives more crunch - but if you like a more toffee flavour use brown sugar) - 1/2 cup (you are supposed to put 1 cup in but I prefer them less sweet)
Rolled oats - note you can use the quick oats but they don’t give the biscuit its texture and they turn out a bit muesli bar-ish. 1 cup Coconut (desiccated) - 3/4 cup
These ingredients can be mixed together - you are supposed to sieve the flour but I’ve found if you lift as you mix together you get the same result.
create a well / hole in the centre and wait for the next step.
In a pot add
2 Tablespoons Golden Syrup
and bring to the boil (turn off just beforehand)
Mix 1/2 teaspoon of Bicarbonate of Soda in 1 tablespoon water and add to the hot mix.
after the bubbles settle, add this hot mix to the dry mix and stir together - note less is more to keep the air in the mix.
once combined, make sure your hands are really clean, take off rings or wear gloves.
Make small balls - around golf ball size and place on an oven tray, squish. Leave a bit of room around the outside for them to spread.
Bake in the oven for around 12min.
Leave to cool on the tray before storing them.
Hide them from the kids.🤗
These biscuits and varieties like these have been around for a long time. They have a history of a mother’s love for her child - where they were packaged up and sent to our Anzacs Soldiers during the second world war.
I like to see the same thing happening here - thanks Dad for making the best Anzac’s for your Daughter and SIL’s customers. I love you too. xx