I’m not a very good cook. I don’t know how to crack an egg without getting the shell in there, I burn a lot of things, often myself. But there are a few easy recipes that I love and if I can manage them then anyone can!
This ANZAC biscuit recipe is the first one I wanted to share with you. In case you don’t know, I was born and grown in Australia and these biscuits are often baked and eaten there.
ANZAC stands for Australian and New Zealand Army Corps and the story goes that during the first world war wives would bake these and send them to their chaps overseas because they wouldn’t spoil and I guess these ingredients weren’t rationed.
They are delicious.
I usually make a double batch otherwise they last about five seconds around here. This recipe is from here.
- 85g porridge oats
- 85g desiccated coconut
- 100g plain flour
- 100g caster sugar
- 100g butter, plus extra butter for greasing
- 1 tbsp golden syrup
- 1 tsp bicarbonate of soda
Heat oven to 180C/fan 160C/gas 4. Put the oats, coconut, flour and sugar in a bowl.
Melt the butter in a small pan and stir in the golden syrup.
Add the bicarbonate of soda to 2 tbsp boiling water, then stir into the golden syrup and butter mixture.
Make a well in the middle of the dry ingredients and pour in the butter and golden syrup mixture. Stir gently to incorporate the dry ingredients.
Put dessertspoonfuls of the mixture on to buttered baking sheets, about 2.5cm/1in apart to allow room for spreading.
Bake in batches for 8-10 mins until golden. Transfer to a wire rack to cool.