I had never heard of these biscuits before moving to Australia in 2009. Having lived here, I now understand the historical reverence to them and also the emotive discussions about how you like to eat them.
I think everyone has their favorite texture when it comes to the ANZAC biscuit. I prefer mine to be chewy rather than hard so this recipe has always worked well for me.
Thanks to taste.com.au
1 cup plain flour
1 cup rolled oats
2/3 cup brown sugar
2/3 cup desiccated coconut
2 tbsps golden syrup
1/2 tsp bicarbonate of soda
Preheat the oven to 160°C.
In a bowl mix the flour, oats, coconut and sugar together. Set aside.
In a pan in medium heat melt the butter and golden syrup together over medium heat until the butter has melted.
Remove from the heat and whisk in the bicarbonate of soda.
Pour the butter mix into the dry mix and stir to combine.
Line a baking tray with wax paper and measure a tbsp at a time.
Roll into balls and place on the prepared tray until all the mix has gone.
Press each one down to flatten slightly. Bake for 10 to 12 minutes.
Remove from the oven, let them sit on the tray and harden slightly before you attempt to move them to a cooling tray.