One of the quickest and easiest biscuit recipes getting around would have to be for Anzac biscuits. It’s the biscuit that everyone knows and loves and it can be whipped up within a very short space of time. I always have the ingredients in my pantry as they are very basic, staple items which means if I get a craving, I can get baking ASAP!
This recipe is a good one for doubling as the ingredient amounts are simple to multiply. I’ve been baking Anzac biscuits like crazy recently for a cake stall I’m helping out on in the next few weeks. I think it’s a mild form of torture for my husband as he comes home from work to the incredible smell of these biscuits, only to be told that they’re not for him and they’re going into the deep freeze!
- 1 cup rolled oats
- 1 cup plain flour
- 1 cup caster sugar
- 3/4 cup shredded coconut (you can use desiccated coconut but I enjoy the texture that the shredded option brings to the biscuit)
- 2 tablespoons golden syrup
- 125g unsalted butter, chopped
- 1 teaspoon bicarbonate of soda
- 1 tablespoon boiling water
- Pre-heat the oven to 160⁰C (140⁰C fan-forced) and line two baking trays with baking paper.
- In a small saucepan, melt the butter and golden syrup together over medium heat. In a small bowl, mix the bicarbonate of soda and the boiling water together. Once the butter is completely melted, add the bicarbonate solution to the saucepan and mix until the mixture fizzes.
- Meanwhile, in a large bowl, add the rolled oats, flour, sugar and coconut and use a wooden spoon to mix. Add the liquid to the dry ingredients and mix well with the wooden spoon.
- Roll a tablespoon of the mixture between your clean hands and place on the baking trays with approximately 2cm between each biscuit to allow for them spreading. Use a fork to press the balls down lightly.
- Pop into the oven to bake for 15-20 minutes, or until golden brown. Leave to cool completely on the trays to prevent them from bending.
- These biscuits should last well up to a week in an air-tight container.