Easter has chocolate eggs, Australia Day is all about sausages and Anzac Day calls for the aptly-named Anzac cookies! Whether you like them traditional, a little crispy, or with a hint of chocolate, these three recipes will score you major points on April 25.
Traditional Anzac biscuits
The Gourmet Belle
Rebecca from The Gourmet Belle is the master of creating sweet treats that almost look too good to eat. Her Anzac biscuit recipe is a classic one: Expect a chewy texture that lets the syrupy flavour shine through.
1 cup rolled oats (not quick oats)
2/3 cup desiccated coconut
1 cup plain flour
1/2 cup brown sugar, firm packed
125 grams unsalted butter
3 tablespoons golden syrup
2 tablespoons boiling water
1-1/2 teaspoons bicarbonate of soda
1 teaspoon vanilla extract
Preheat your oven to 160 degrees C and line two large baking trays with baking paper. Set aside.
In a large bowl, combine the oats, coconut, flour and sugar.
Place the butter and the golden syrup into a saucepan and warm over a low heat — stirring occasionally — until the butter has melted. Remove the pan from the heat.
Combine the boiling water with the bicarbonate of soda and stir to dissolve. Add this to the butter and golden syrup and mix well. (The mixture will froth up a little.)
Pour the buttery mixture over the dry ingredients along with the vanilla extract.
Stir it all together until thoroughly combined.
Scoop out heaped teaspoons of the sticky mixture and roll into balls.
Place the balls about 5 centimetres apart on the baking trays — the mixture spreads quite a bit as it bakes — and flatten them slightly with the back of a fork.
Bake for around 16 minutes. When you've taken them out of the oven, the biscuits should be a deep golden brown colour and still quite soft.
Allow the biscuits to cool on the baking trays for a few minutes before moving them to a wire rack.