I have been experimenting with baking and cakes in particular for sometime now and having moderate success with them. I wanted to try making cookies and I heard that baking cookies are trickier than cakes. It was at the same time, that bought and edition of Baking Favourites published by The Australian Women’s Weekly. As I was browsing through the book, the Anzac biscuits caught my eye and I decided that this would be my first cookie/biscuit experiment.
ANZAC biscuits are a sweet biscuit popular in Australia and New Zealand, made using rolled oats, flour, desiccated coconut, sugar, butter, golden syrup, bicarbonate of soda and boiling water. Anzac biscuits have long been associated with the Australian and New Zealand Army Corps (ANZAC) established in World War I.
It has been claimed the biscuits were sent by wives to soldiers abroad because the ingredients do not spoil easily and the biscuits kept well during naval transportation ( Source: Wikipedia).
1/2 cup of all purpose flour
1/2 cup of rolled oats
1/2 cup of firmly packed brown sugar
1/4 cup dessicated coconut
1 tablespoon golden syrup
1/2 tablespoon water
1/4 teaspoon bicarbonate of soda
1. Preheat oven to 160 C. Grease oven trays and line with baking paper
2. Combine oats, sifted flour, sugar and coconut in large bowl.
3. Combine butter, syrup and the water in a small saucepan; stir over low heat until smooth, stir in soda. Take off from heat and stir into the dry ingredients.
4. Roll level tablespoons of mixture into balls; place about 5 cm apart on trays. flatten slightly and bake for about 20 mts.
5. Cool on trays.