It has been ages since I enjoyed one of these biscuits. If you haven’t heard of these, I don’t really blame you. I haven’t seen these at all in Australia. In India, if you are from Pune or the surrounding areas, Kayani’s Bakery was where you’d get your fix of these. And if you were really lucky, a random store in Mumbai would stock them.
This recipe has been shared with –
Full Plate Thursday @ Miz Helen’s Country Cottage
They are quick to whip up and would make a nice little project where the kids can help out too. From start to finish these take about half an hour to make. But let me take a moment to tell you how good these biscuits are. Needless to say, these are so much better than the store bought ones. The flavour is unbelievable. And what I love is that these biscuits are both, crunchy and a little chewy at the same time – that is my favourite kind. I used a recipe, I got in a local pamphlet that had been dropped in my mailbox. It is a recipe I am very happy to keep using.
So without any further rambling from me, I present to you, the delicious Anzac bisuit.
(Yields: 30 biscuits)
1 cup rolled oats
1 cup sugar
3/4 cup dessicated coconut
1 cup all purpose flour
2 tbsp golden syrup
1/2 tsp baking soda
3 tbsp boiling water
Preheat the oven to 180ºC. (Fan forced oven to 160ºC)
Line a couple of baking trays with some baking paper.
Melt the butter and golden syrup in a saucepan.
In a bowl, combine the oats, sugar, coconut and flour and stir well.
In a little bowl, combine the baking soda and boiling water and stir well.
Add the baking soda solution to the melted butter.
Stir through and add this mix to the bowl of dry ingredients.
Mix everything through thoroughly.
Shape into little balls the size of walnuts and flatten slightly and place well spaced on the lined baking tray.
Bake for 10-12 minutes or until golden brown.
Cool on the tray itself. The biscuits come out still soft and will harden as they cool.
When they’ve completely cooled, store in an airtight container.
You can watch a handy video on how to make these cookies here –