ANZAC biscuits

Here we go.  I have been meaning to put it here since I started this blog.  These are my all time favorite biscuits and they are very easy to make.  I learned how to make them about a year ago from my dear Aussie sister-in-law Kate, who brought some to me.  Thanks to her, I've been baking these at least once a month since I got addicted to them.  They are just really practical and you can store them for weeks, if you are not going to eat them right away.  There is a story of course to all of this, which you can read here.  I guess there are thousands of recipes for them on the internet, but I'm going to stick with the original one I have learned from Kate, who got the recipe from her mother.  If you have the feeling you can't get it right, don't worry because they still taste delicious no matter what they look like in the end.  You can't really go wrong or mess it up with this recipe.  They are really hard biscuits and if you prefer them a little softer, try to form them a little bit thicker or use not too deep biscuit pans.

ANZAC biscuits

1 cup of flour

1 cup of rolled oats (see picture below)

1 cup of brown sugar

1/2 cup of shredded coconut

125 g butter

2 tablespoons of molasses (this has been replaced with golden-syrup or honey in some recipes)

1 tablespoon of water

1 teaspoon of baking soda or baking powder

Put the butter together with the baking soda, molasses and water in a sauce pan over low heat.  Stir until butter is melted and remove from heat.  Mix all the other dry ingredients (flour, oats, sugar, coconut) in a bowl.  Pour the butter mixture over the dry ingredients and mix them all really well.  When ready, take a tablespoonful of dough and put it on a oiled baking tray or over baking sheets.  Press on the tablespoon of dough with your hand to make it a little bit flat.  The dough should be crumbling a little bit and it's normal that you can't roll it nicely and make perfect round forms.  This makes these biscuits a great recipe to try with your children. 

When you have the biscuits ready, put them in a preheated oven at 175° C on a top-shelf for about 12-15 minutes until they have a golden brown color and they look a little crispy on the edges.  Leave them on a grill or something similar to let them cool.