Whether you enjoy your ANZAC biscuits super chewy or extra crispy, everyone can agree that these morsels of buttery, syrupy goodness are a Kiwi staple.
- 1 cup quick cook oats
- ¾ cup desiccated coconut or coconut thread
- 1 cup wholemeal flour
- ¾ cup sugar
- 125 g butter cut into pieces
- 1 Tbsp golden syrup or runny honey
- 1 tsp baking soda
- 5 Tbsp boiling water
- Preheat oven to 180°C. Bring a half full kettle to the boil. Line two oven trays with baking paper.
- Place oats, coconut, flour and sugar into a large bowl.
- Combine butter and golden syrup/honey in a small pot on low-medium heat and stir until melted. In a small dish, mix baking soda and boiling water together, until baking soda has dissolved. Stir baking soda mixture into butter mixture.
- Stir butter mixture through dry ingredients until well combined.
- Use damp hands to roll tablespoon amounts of mixture into about 20 balls. Place on prepared trays, 5cm apart. Flatten to ½ cm with a damp fork.
- Bake biscuits for 8-10 minutes, until golden brown. Swap trays halfway through to ensure even cooking. Remove from oven and cool on trays. The biscuits will firm up as they cool. Remove from trays to completely cool on a rack. If you prefer a crunchier biscuit, cook for 3-4 more minutes.
- Store biscuits in an airtight container.
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