I am not sure exactly why, but my baking of Anzac biscuits can be a bit hit or miss. They always taste nice, but the exact texture of the biscuit can vary with each batch. It could possibly due to my lovely helpers and that the measurements may not always be perfect! But there is never any complaints and they are eaten quite readily.
- 1 cup plain flour
- 1 cup rolled oats
- 1 cup brown sugar
- 0.5 cup desiccated coconut
- 125 grams butter
- 2 tablespoons Pureharvest rice malt syrup
- 1 tablespoon boiling water
- 0.5 teaspoon bicarbonate of soda
- Sometimes for a change, I will use self raising flour instead of the plain flour. It makes a lighter style biscuit.
- Preheat oven to a low-med temperature (approx 170).
- In a medium bowl, sift flour
- Add sugar, rolled oats and coconut.
- On a low heat, melt the butter in a saucepan.
- Once melted add the rice malt syrup.
- Remove from heat. Mix the boiling water and the bicarb, add to the butter and stir.
- Quickly add the liquid to the dry ingredients and mix thoroughly.
- Using approx 1.5 tablespoons of the mixture, make balls and lightly press onto a greased tray.
- Bake for about 15 minutes.
- Allow to sit on tray to cool for 5 minutes, as biscuits will harden when cool.
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