Now it’s finally that time of year again, the day has come that us humble Canberrans can turn our heaters on without fear of ridicule.
The frost is on its way, the trees have turned into a sea of rich yellows, oranges, and reds, and the hills of Namadgi National Park are calling our names for a nice hike. But of course, we need fuel to hike, and this time of year our choice is a good ol’ ANZAC biscuit.
There is something so wonderful about these classic biscuits. Oaty, coconutty, and with that scent of golden syrup – they are something all Australians know very well. But only a visitor or new to the country and aren’t familiar with these golden delights? Don’t worry, someone will feed you some of these babies before you know it. There are two camps though when it comes to ANZAC biscuits – chewy or crunchy, and this can cause heated debate..
So that’s why you can do these both ways!
Flatten them out more, bake at a lower temp for longer, and use a cookie sheet without baking paper – crunchy cookie.
Keep them fatter, bake at a higher temperature for a shorter time, and line your cookie sheet with grease-proof paper – chewy cookie!
I wanted to do an easy, tasty, classic recipe that was also easily adaptable to all our ANZAC bickie preferences. I’ll include how to bake each in the recipe so y’all can enjoy your ANZAC biscuits just how you like them. I’ve used fairly traditional ingredients for these so they taste proper – my goal was CWA-approved ANZAC’s. Though in these butter has been swapped for coconut oil so these are not only dairy-free but also a tad healthier…maybe…
Preparation Time: 15 Minutes
Cooking Time: 12-16 Minutes
Makes 12 Large Biscuits
- 1¼ Cups All-Purpose Flour
- 1¼ Cups Rolled Oats
- 1 Cup Desiccated Coconut
- 1/2 Cup Sugar*
- 1/2 Cup Coconut Oil
- 1/4 Cup Golden Syrup
- 1/2 Teaspoon Baking Soda + 2 Tablespoons Boiling water
- Pre-heat your oven to 180°C, and prepare your cookie sheet. If you’re after chewy, line it with grease-proof paper, and if you like the crunchy, lightly grease with coconut oil.
- In a large bowl, combine the flour, oats, coconut, and sugar. Mix together, and set aside.
- Pop a saucepan on the stove on medium heat, and add in the coconut oil and golden syrup. Stir constantly until all melted. In a small bowl, combine the boiling water and baking soda. Pour this straight into the melted oil and syrup mix – it will fizz up! Take it straight off the heat and continue stirring as you do, then throw it straight into your dry mix.
- Mix well until it forms a sort of dough – it will be wet but also fairly loose. I use a small cookie scoop to portion my dough, but a tablespoon will also work fine! For larger biscuits, use two scoops, and for smaller biscuits, one scoop is good. Roll the dough into a ball in your hands, and pop on your baking tray. They won’t spread too much, so an inch or so between them is enough.
- Now, if you want chewy biscuits? Flatten the dough balls just a tad, and pop them in your hot oven for 12-13 minutes, or until golden brown.
- Crunchy biscuits? Flatten out the dough balls into pancakes, the thinner the crispier! And turn your oven down to about 160ºc, this will mean the cookies take longer to go golden and lovely, therefore also drying out and getting nice and crunchy! Pop them in the oven for about 16 minutes, though this really is more by eye – when they look just how you like them (lightly golden, dark golden..), whip ’em out.
- Cool on the tray for 5 minutes before transferring to a cooling rack to cool completely!
Enjoy these whenever wherever, and why not make a big batch to share with those around you! These will keep in an airtight container for about a week, and don’t forget if you want to get creative – why not experiment and pop some dark chocolate or nuts in the mix! Be sure to let me know if you do, I’d love to see some fun biscuits! I hope y’all like them.
*I use Castor sugar, but play around with them! Regular white sugar also works a treat, and coconut sugar is tasty too for something a spot healthier.