The best ANZAC biscuit recipes are ones that deliver a slightly chewy biscuit with lots of rustic oats. Here’s a recipe which delivers on both factors. I’ve been using this recipe since I was a little tacker, and am never disappointed. The key elements to the recipe is it’s low flour content, which doesn’t make them too solid and ‘biscuity’ (if you know what I mean?), and using unrefined whole oats. Don’t, whatever you do, use instant oats! The instant oats all mush together and there is no texture. You need TEXTURE and CHEWINESS! Another vital step is to rescue the ANZACs from the oven a couple of minutes before they’re cooked.
So, here it is:
2 cups whole oats
1/4 cup flour
1/2 cup brown sugar (tightly packed)
1/2 cup butter, melted
1 tablespoon golden syrup
2 tablespoons boiling water
1 teaspoon bicarbonate soda
1 pinch of salt
Mix all the dry ingredients together.
Then mix in the wet.
Make into small balls and place on a baking tray. Be careful to leave enough space on the tray for the biscuits to spread – they spread a lot. Cook for 15 minutes in a 180 C oven. Keep an eye on them – they may need to come out earlier.
* Raw ANZAC mixture is by far my favourite mixture to eat from the bowl. You may notice you make a few more biscuits than I did. Whoops.
