ANZAC biscuits are a New Zealand tradition and are often made in remembrance of the war every year. I’m not a big fan of your typical ANZAC biscuit but this recipe from Little & Friday is more of a cookie than a biscuit. I like to make them into large round ball shapes so that they remain soft on the inside yet crunchy on the outside.
- 1 cup flour
- 1 cup coconut (thread)
- 2/3 cup brown sugar, packed
- 1 cup whole rolled oats
- 125g butter
- 2 tbsp golden syrup
- 1/2 tsp baking soda
- 2 tbsp boiling water
- 200g dark chocolate for drizzling (optional)
Preheat oven to 160°C and line a flat tray with baking paper.
Combine flour, coconut, brown sugar and rolled oats until well incorporated.
Melt butter and golden syrup in a pan.
While butter melts, put baking soda in a cup and add the boiling water, it will start to bubble up.
Quickly add the baking soda water to the butter mixture, it will start bubbling up and double in size, pour over the dry ingredients while bubbling.
Mix together with a wooden spoon until well incorporated.
Roll large spoonfuls of cookie dough into large balls and place on the baking trays, approx. 3cm apart.
Gently flatten cookies with the back of a floured fork and bake for approx. 15-20 minutes or until golden brown.
When cookies come out of the oven they will still be soft, leave on the trays to cool and they will harden up and become delicious and crunchy!
If desired, melt a few pieces of chocolate and place in a ziplock bag. Snip off the corner and drizzle over cookies.
Makes approx. 20
Recipe from Kim Evans cookbook Treats from Little & Friday