I thought that I would re post this recipe as ANZAC day is coming up… My pop served in WW2 and was a prisoner of war. I know that war isn’t really a popular subject these days, but my pop served and came back different (at least that is what nana said). So this post is to say Thank You too all the men and women who serve and have served in our armed forces. What you do is important, so THANK YOU for risking your life to keep us safe.

ANZAC biscuits have a long tradition in Australia and are a bit of national pride. If you would like to find out more about ANZAC day and the tradition of the ANZAC biscuits there are so many excellent websites for you to have a look at, just google 🙂

These delicious biscuits are a nice Sunday afternoon sweet snack! So pop these easy biscuits in the oven and make yourself a cup of tea! I love coffee, but am also an avid tea drinker and I must admit that my favourite part about drinking tea is having a little something sweet (I can get away with it because I have my tea black with no sugar).

ANZAC biscuits are kind of a staple in my house. There are crispy ones, soft ones or ones that are a little in-between! I hope you like these biscuits… they are crisp on the outside and soft in the middle. Just the way I like them.

They are also a biscuit that you can make very easily on a sunday afternoon and they keep fresh in a container for over a week or two (if they last that long). They also freeze really well, but are a bit soft when they defrost, but they still taste yummy! I always make them on ANZAC day like I did for the YOU TUBE CLIP I uploaded, make sure you check it out. I am going to try and make a few more video clips.

My dad also often asks for these as a part of his weekly conversation saying, “are you going to make any biscuits this week Elizabeth?”

This recipe makes approximately 36  ANZAC biscuits.

Ingredients

2 cups plain flour (300g)
2 cups coconut (150g)
2 cups rolled oats (200g)
1 cup sugar (150g)
250g butter
4 tablespoon golden syrup (100g)
4 tablespoon boiling water
1 teaspoon bi-carbonate of soda

Method

1. Preheat oven to 180 ° Celsius.
2. Prepare flat trays with baking paper.

3. Combine Flour, Sugar, Oats and Coconut and mix until well combined.

4. Melt Golden Syrup and Butter in a pan to combine.
5. Dissolve bi-carb in boiling water and add to syrup and stir till frothy.

Bicarb, should make it frothy when stirred in.

6. Pour wet mixture into dry mixture and mix until well combined.

7. Roll heaped teaspoons into balls and press down lightly with your hand.

8. Place on tray and bake for 10 – 12 minutes at 180°

9. Leave on the tray for 5 minutes then transfer to a cooling rack.
10. EAT and ENJOY!

THERMOMIX METHOD

1. Melt butter and golden syrup 3 minutes/Varoma/speed 2.
2. Mix bicarb to water together in a small bowl then add to mixing bowl, mix 5 seconds /speed 2.
3. Add all other ingredients into the mixing bowl and place spatial in the lid hole to help move the ingredients around, mix 15 seconds/backwards/speed 5.

If you don’t want the oats chopped up (even backwards they get mixed through) you can leave them out, empty the mixture into a bowl and then add the oats. Personally I can never be bothered, but it is your choice!

4. Roll heaped tablespoon into balls and press down lightly with your hand.
5. Place on tray and bake for 12 minutes at 180° (160 degrees in a fan forced).
6. Leave on the tray for 5 minutes then transfer to a cooling rack.

I hope that you like my version of these deliciously moorish biscuits. I must say the thanks need to go to my Aunty Hayley, who gave me the inspiration for this recipe (all other were too sugary and crunchy, so Hayley’s recipe was how I came to this balanced biscuit!

Chewy or Crunchy? What is your favourite ANZAC biscuit?

Enjoy Irresponsibly!

Liz x

If you enjoyed this recipe maybe you will like these?

The Best Chocolate Caramel Slice Ever (Thermomix Method Included)

Chocolate Peppermint Slice (Thermomix Method Included)

Nola’s Chocolate Chip Shortbread (Thermomix Method Included)

Elizabeth Connolly

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I have been cooking since I can remember. I am a Thermomix consultant, so now (whenever possible) try to give you Conventional AND Thermomix methods for the recipes. I like to share tips on how to save money and how making food from scratch isn't really that hard (especially with a Thermomix). If you have any questions about the Thermomix or cooking/food in general please email me as I'm happy to chat.
Liz xx
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