ANZAC Biscuits

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!  :D

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.

ANZAC Biscuits

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Ingredients

• 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

Instructions

1. Preheat oven to 150°C fan forced. Line two trays with baking paper.
2. 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.
3. In a separate small bowl, combine bicarb soda and boiling water, stirring until dissolved. Add to TM bowl and mix 5 sec / speed 2.
4. Add flour, oats and coconut and mix 20 sec / speed 3 / Reverse.
5. 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.
6. Bake 18-20 mins or until light golden. Loosen on trays while warm then allow to cool.
7. Keep in an airtight container.

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