The Secret to ANZAC Biscuits with a crusty top and soft, chewy centre – Recipe!

It’s ANZAC Day here in Australia.  Anzac stands for – Australian and New Zealand Army Corps.  For my O/S readers, this is a national Australian and New Zealand holiday to remember the disastrous 1915 World War I landing of Allied troops on the beaches of Gallipoli, in Turkey.  Thousands of brave soldiers lost their lives in this brutal campaign and every year on the 25th April, we remember the fallen with a dawn service.

Ode to the Fallen

“They shall grow not old, as we that are left grow old;
Age shall not weary them, nor the years condemn.
At the going down of the sun and in the morning
We will remember them.”

….taken from the Australian Army website

It is tradition on Anzac Day to bake a batch of Anzac biscuits.

I often make these at other times of the year because they are really yum and I have used the same recipe for years.  But the last few batches didn’t turn out so great and one day, I felt like some Anzac biscuits but didn’t have any baking soda (bi-carb) – the raising agent used in these biscuits.  So I used baking powder, which is bi-carb with cornflour mixed in.

The resultant batch of bikkies came out with a lovely, crunchy crust and a soft, chew centre.  Our family prefers these to the all-over crunchy texture that you get using baking soda.

The recipe I use is from a Women’s Weekly cookbook and you end up with about 27-30 biscuits.

Here’s the recipe:

1 cup plain flour

1 cup oats – rolled, NOT quick-cook!

1 cup dessicated or shredded coconut – personal preference – the result is a slightly chewier, denser texture using the shredded

1 cup sugar – I use caster sugar, but traditionalists use raw sugar. Use whatever one you prefer or happen to have around the house.

125 grams of butter – I use Western Star

2 tablespoons of Golden Syrup – I use Lyle’s golden syrup from the UK – absolutely the best ever – better than CSR by far!  More expensive, but worth it.  🙂

1 teaspoon of baking powder

2 tablespoons of boiling water

METHOD

Mix all the dry ingredients in one bowl, EXCEPT for the baking powder!

Put butter and golden syrup into the microwave in a glass jug or small bowl, for one minute.  Take out and stir until butter is melted and has emulsified into the syrup.

In a teacup, put the baking powder in, and pour over two tablespoons of boiling water from your kettle.  It will foam up!

Quickly pour this foaming mix into the melted butter and golden syrup mixture.

Make a well in the centre of dry ingredients and pour in butter/syrup/baking powder mixture.  Mix well

Form into small biscuits using about a heaped teaspoon of biscuit mix per biscuit.

Put onto a baking paper-lined tray and bake in the oven at 150 degrees (130 fan-forced) until nicely browned.

I find it helps if you rotate trays from top to bottom of oven and turn trays around from front to back.

That way you get a nice, even colour!

Keep an eye on them.  takes about 20 minutes but if you are rotating trays and watching them closely, they won’t burn and will colour evenly.

Enjoy!

 

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