If I could choose one biscuit that says childhood to me, it’s the classic Anzac bikkie. On the weekend, Grace and I stood side by side in our little kitchen and baked together. We measured, we stirred, Grace licked the bowl and in no time at all we had trays of warm, freshly baked Anzac biscuits to enjoy for afternoon tea. They’re chewy, softly sweet and hopefully baking them together will be a lovely childhood memory that Grace can cherish. Here’s the recipe……
110g (1&1/4 cups) rolled oats
150g (1 cup) plain flour, sifted
65g (3/4 cup) desiccated coconut
150g (3/4 cup, firmly packed) brown sugar
1 tsp ground cinnamon
125g unsalted butter, cubed
60ml (1/4 cup) water
2 Tbs golden syrup
1 tsp bicarbonate soda
1. Preheat the oven to 150 degrees.
2. Combined the rolled oats, flour, desiccated coconut, sugar and cinnamon in a medium sized bowl, mix well.
3. In a small saucepan, combine the butter, water and golden syrup. Place over medium heat, stirring occasionally, until the butter melts. Remove from the heat and stir in the bicarbonate soda. Add immediately to the dry ingredients, using a wooden spoon to mix until combined.
4. Drop teaspoons of mixture onto an oven tray lined with baking paper. Allow space between each, as the biscuits will spread during cooking. Bake in the preheated oven for 15 minutes, then remove the trays from the oven. Allow the biscuits to rest for a minute or two on the tray then transfer to wire racks to cool completely.