An oldie but a goodie. There is always an argument in our house on whether you like a chewy or crunchy Anzac biscuits. I love mine chewy, hubby loves them crunchy. So one tray I always cook for a minute longer. These are a wonderful addition to lunch boxes or just with a cup of tea or coffee.
I have drizzled some white chocolate over the top for a little extra sparkle. You can even sandwich them together with a maple or golden syrup butter cream or even some hazelnut spread to make them a little more fancy
1 cup rolled oats (not quick cooking oats)
1 cup desiccated coconut
1 cup plain flour
1 1/2 teaspoons bicarbonate soda
2 tablespoons boiling water
1 cup of caster sugar
2 tablespoon golden syrup or honey if you don’t have any on hand
60g white chocolate melts (or chocolate of choice)
Preheat you oven to 160C
Combine rolled oats, sifted flour, sugar and coconut in a large bowl. Combine butter and golden syrup in a saucepan, stir over a low heat until melted.
Add the bicarb soda and the boiling water to the melted butter mixture, be careful as it will bubble up. Mix really well together. Add the melted butter mix to the flour and stir really well until combined.
Using a small ice cream scoop, scoop walnut size balls of mixture onto a lined cookie sheet; allow room to spread.
Bake for around 12-15 minutes until golden brown. Keep an eye on them as they will go dark really quickly. Leave to settle for 10 minutes on the tray as they will relax a little while cooling. Loosen the biscuits off the tray while still warm.