Here’s my take on Anzac biscuits – a fast and fabulous recipe which produces a great mound of tasty coconut and oat treats. I can produce about 40 in a single batch and they are extremely popular with all ages. They are also egg-free, so good for vegans or Asian vegetarians.
- 3oz/75g porridge oats
- 3oz/75g desiccated coconut
- 4oz/100g plain flour
- 4oz/100g sugar
- 40z/100g butter or marg (soft is fine)
- 1tbspn golden syrup
- 1tspn bicarbonate of soda, dissolved in 2 tbspn hot water
Mix the dry ingredients in a large bowl. Meanwhile, melt the marg and golden syrup in a jug in the microwave, or a pan on the stove if you prefer. Add the bicarb to the hot water in a small cup or dish and then stir the fizzy mix into the warm marg/syrup combo. Then add the warm wet ingredients to the dry ones and stir in carefully.
For smallish Hobnob size biscuits use teaspoons of mixture – I can fit 16 on a standard baking sheet (covered with silicone lining), leaving room for spreading. Bake at about 180ºC (Gas Mark 4) for 8-12 minutes until the biscuits are golden all over and most have flattened out after rising. Transfer to a rack for cooling after they’ve had a few minutes to firm up.
The gallery below shows some slightly larger ones made using dessertspoonfuls of the mixture which gives you about 24 biscuits from a single batch.