Best ever Anzac biscuit recipe

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 180 degrees, no fan. (If your oven is fan forced, drop it down to 160 degrees)

Step 2

Line a baking tray with baking paper.

Step 3

Place the oats, coconut, flour and sugar in a bowl, stir with a wooden spoon to combine. Melt the butter and golden syrup in a saucepan over low heat. In a separate bowl, combine the bicarb and boiling water, then add this to the butter/syrup mixture. It will probably foam up and increase in size. That’s good. Pour this foaming mess into your dry mix and stir.

Step 4

Once it’s all combined, roll into golf ball sized balls, or, using a spoon, drop mixture onto trays, spacing them about 6cm apart.

Step 5

Bake for 15-18 minutes or until golden brown. Sometimes if your oven is a bit s, like mine, you need to rotate the trays by 180 degrees halfway through baking so you get an even bake.

Step 6

Cool on trays, or transfer to wire racks. Store in an old biscuit tin that you found in an op shop, or swiped from your grandma., They’ll last months. Try not to scoff them all within the day.

Step 7

Baking on aluminium/silver trays will ensure your biscuit colour is even, top to bottom. Dark trays absorb the heat and you will have dark bottoms to your biscuit. That’s fine, sunshine, but if you’re after a more perfect result that’s how you get it.

Step 8

For a chewy biscuit, add a little more water so your mixture is wet.