Love your Anzac bikkies chewy? Me too! This recipe creates amazing crisp-and-golden-on-the-outside-perfectly-chewy-on-the-inside Anzac biscuits every time with just a few simple ingredients you probably already have in the pantry.
PERFECT CHEWY ANZAC BISCUITS
1 cup rolled oats
1 cup plain flour
⅔ cup brown sugar
⅔ cup desiccated coconut
2 tbsp golden syrup
½ tsp bicarb soda
2 tbsp boiling water
Preheat the oven to 160C standard or 140C fan-forced, and line two baking trays with baking paper.
Mix the dry ingredients – Combine oats, flour, sugar and coconut in a mixing bowl.
Mix the wet ingredients – Place butter and golden syrup in a saucepan over medium heat. Stir for 2 minutes, or until the butter has melted. Mix bicarb with 2 tbsp of boiling water, then add to the saucepan. The butter will foam up a little – this is what is meant to happen..all good!
Mix the wet and dry ingredients together – Pour the wet ingredients into the mixing bowl and stir to combine. Grab a spoonful of the mixture and roll it into a ball, then place on the prepared baking tray. Press down to flatten slightly. Repeat with the remaining mixture, leaving plenty of room between the biscuits. You can make your Anzac biscuits as big or small as you like, but a ball the size of a walnut is probably perfect.
Bake – Place the trays in the oven and bake for 15 minutes or until golden brown. (+ or – a few minutes…see below) When you take the biscuits out of the oven they’ll still be soft to touch, but will harden while cooling. Leave on the trays to cool for a few minutes and then move to a wire rack.
🍪 Don’t flatten the biscuits too much. They will spread a fair bit on their own – so don’t put them to close together on the tray. You can press lightly with a floured fork or just tap them gently so they are less spherical.
🍪 Monitor the biscuits closely 5 minutes before the end of the suggested cooking time. Every appliance can be different and if you overcook these biscuits they won’t be chewy. Undercooked though and they won’t be that nice either. They’re ready when they colour has changed to golden brown.
🍪 Purists will tell you if you mess with the recipe it ain’t an Anzac biscuit anymore! But you could add sultanas, dried cranberries, choc-chips, nuts… a teaspoon of ground ginger in with the dry ingredients is also AMAZING.