My Manzac Biscuits

Mr Love says he wants crunch, I say I want chew! This is a recurring argument in the Love household when I’m about to bake a batch of Anzac Biscuits.
These oaty delights are named after the Australian and New Zealand Army Corps and have a romantic yet practical history. They were apparently made and sent by army wives to their beloveds because the ingredients do not spoil easily and the biscuits kept well during transportation. They are also delightfully moreish and are Mr L’s favourite biscuit.
I have tried many different variations on the recipe trying to create the ultimate Anzac for my man, the recipe below is the current favourite.
As for the crunch versus chew conundrum just cook them till they are are dark golden brown for crunch and a light golden for chew. If only all conflict could be soothed with such ease.

Ingredients:

1 cup rolled oats
1 cup natural caster sugar
1 cup plain flour
3/4 cup desiccated coconut
150 g butter
2 tablespoons golden syrup
1 teaspoon vanilla extract
1 teaspoon bicarbonate soda
2 tablespoons hot water

Preheat oven to 150 C.

Combine the oats, sifted flour, sugar and coconut in a large bowl.
Melt butter and golden syrup over a low heat and leave to cool slightly.
Mix hot water and bicarbonate of soda and add this fizzing mixture along with the vanilla extract, melted butter and golden syrup to the dry ingredients. Mix well.


Roll into small balls in your hands approximately 3cm in diameter.

Place on a lined baking sheet leaving a good 5cm distance between each biscuit and flatten each one slightly with the back of a spoon.

Slide the sheet into the centre of your preheated oven for 15-20 mins.

I must warn you that due to the deliciousness of these sweet buttery oaty morsels you will not be able to simply have one or two. Im sending these to work with Mr Love tomorrow otherwise I know I will be standing in the pantry at 12.30am working my way through the tin.

Lemony x

Comments

  1. Crunchy.
    Mr L

  2. Chewy!

  3. Just made these, my goodness they are yummy. Saving this recipe.

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