Okay there are two camps for ANZAC biscuits – the chewy side and the crunchy side! I am in the I don’t care side – it’s an ANZAC and it’s yummy! These thermomix ANZAC biscuits are chewy and crunchy if you get them straight out of the oven and eaten warm – then when they cool down they are just like a brandy snap! In my opinion this makes them perfect for ice cream sandwiches! 😀
If you want to “dress up” your ANZAC biscuits, although I suspect that they won’t last long straight out of the oven! You could drizzle some chocolate over them. These are great lunch box fillers but they are also a great gift idea too!
If your family prefers a chunkier oat texture – then I would suggest adding 3/4 of the oats at step 4 and then add the remaining 1/4 just before scooping for oven trays and mix oats in with aid of spatula.
- 130g butter, cubed
- 30g golden syrup
- 180g raw sugar
- 1½ tsp bicarb soda
- 2 Tbsp boiling water from kettle
- 150g plain flour
- 80g oats
- 60g coconut, desiccated
- Preheat oven to 150°C fan forced. Line two trays with baking paper.
- Place butter, golden syrup and sugar into TM bowl and melt 3 mins / 50°C / speed 1. Scrape down and continue 1 min / 50 °C / speed 1.
- In a separate small bowl, combine bicarb soda and boiling water, stirring until dissolved. Add to TM bowl and mix 5 sec / speed 2.
- Add flour, oats and coconut and mix 20 sec / speed 3 / Reverse.
- Roll dough into golf ball sized balls and place onto baking trays leaving enough room between each for spreading. Gently press each ball down with a fork.
- Bake 18-20 mins or until light golden. Loosen on trays while warm then allow to cool.
- Keep in an airtight container.
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