ANZACs . . . a month later!

I've sort of realised that mine isn't your conventional blog. I don't have step-by-step photos of my products (I'm not the world's greatest photographer!) I sometimes have recipes, more recently I don't and to be honest, I could probably give this corner some more time from my day! But I am one busy busy girl and I get to things when I can. Feel free to kick me up the backside if there's anything in the baking world I can help with.

Having said that, here's our latest project from the weekend. Exactly a month late for ANZAC day! Golden, crunchy and chewy at the same time. These were a steal and one of the best batches of ANZACs we've ever made... it might've been the white chocolate and pawpaw we added!

ANZAC Biscuits
Makes 24

Ingredients:
1 C flour, sifted
1 C oats
1 C desiccated coconut
1/2 C white sugar (more if you like them sweeter)
125 g butter, melted
1 t baking soda
2 T hot water
2 T golden syrup

Method:
1. Line baking tray with grease proof paper and preheat a fan-forced oven to 150 degrees C.
2. Combine your dry ingredients in a large bowl.
3. Mix together baking soda, water and golden syrup in a bowl. Add to melted butter.
4. Slowly incorporate butter mixture into dry ingredients and mix until well combined.
5. Roll tablespoons of mixture into balls and place 5 cm apart on baking tray. You should fit about 8 to 10 cookies on one medium tray.
6. Bake in preheated oven for 15-18 minutes or until golden. Remove from oven and allow to cool on tray.

We've done a number of variations with this recipe. It's quite easy to substitute some of the coconut and oats for a variety of other ingredients such as currants, cranberries, chocolate chips, dried fruit, nuts etc. Make your own gourmet biscuits by drizzling dark chocolate on top and adding macadamias to the mixture! A definite crowd pleaser...