Anzac bisquits - Australian for cookies - are eaten by every Aussie. They are eaten year-round, but especially today, April 26, Anzac Day. They are filled with the rich goodness of golden syrup, oats and butter. We do not have ANYTHING like them in the states. I couldn't stop eating the batter - or the cookies.
What's better is, this is an old family recipe. It comes from my hubby's Aunt Helen. She's fun, vivacious, a stellar cook and she can see the beach from her deck (jealous). She's worked on refining this recipe for nearly her entire life, and the result is just heavenly.
So, please invest in some golden syrup, so you can make these delicious "bickies" or my hub's other favorite Aussie dessert, Caramel Slice.
Aussie Anzac Biscuits a la Aunt Hell
1 cup all-purpose flour
1 cup rolled oats
1 cup sugar
1 cup dessicated coconut
1 stick butter (NOT margarine)
1/4 cup water
2 1/2 tablespoons golden syrup
1 teaspoon baking soda (carb soda in Australia)
- Preheat oven to 280 degrees.
- Place all dry ingredients (flour, oats, sugar, coconut) in a biggish bowl and stir them together with a well in the centre.
- Then place butter, water and golden syrup in a saucepan on medium heat. When this liquid mixture comes to the boil, bring it over to the bowl and stir in 1 teaspoon baking soda, and stir till all mixed in. (Should be consistency of thick custard - if it's a little dry add a little more hot water). Baking soda added to this will make it froth up and over the top of the saucepan, so hold pot over bowl while you pour and stir it in the dry ingredients.
- Put baking paper on trays and spoon a dessert-spoon mixture onto trays about 3 inches apart. With a wet hand flatten dollop a little. About 12 to a tray.
- Place in the oven and allow to cook for 20+ minutes till they are darkish golden brown. THEY will be a little crunchy! For chewy, just allow to go golden brown in the oven.