Kitchen: Anzac Biscuits

Based on the original CWA version of a classic Anzac bikkie, this is our version, with a slight twist (okay, Mum’s version – thanks Mum!)

INGREDIENTS

125 grams (4oz) chopped salted butter
2 tablespoons golden syrup or treacle
1 teaspoon bicarb soda
2 tablespoons water
1 cup (90g) rolled oats
1 cup (150g) plain flour
1 cup (220g) firmly packed brown sugar
3/4 cup (60g) desiccated coconut
3/4 cup (65g) roughly chopped Macadamias
3/4 cup (65g) roughly chopped Buderim Crystallised or Glace Ginger (whatever you have at hand).

METHOD

1. Preheat oven to 180°C/350°F. Grease two large oven trays; line with baking paper.

2. Melt and stir butter and syrup in a saucepan over low heat until smooth. Stir in combined soda and water, then all the remaining ingredients. Mix well.

3. Scoop 5cm balls, roll in your palm then place on lined tray. Flatten them slightly.

4. Bake for 15 minutes or until golden (or a bit longer depending on how chewy or crunchy you like them). Cool on trays.

5. If you want to be fancy, when cool, dip half into melted chocolate and let set.