Anzac biscuits are whipped up every April, because it’s not Anzac Day without Anzac biscuits. This version elicits memories of Year 3 cooking classes: a perfect way for 8 year olds to explore cooking in the classroom. The school version of the biscuits worked so well, they became an essential part of the cookie repertoire at home. However, how long to bake them for, and what shape they should be, is a contentious issue in our house. I like mine flat and crunchy, whilst other prefer them a little less cooked and and more dense. Whichever way you prefer them, they are always delicious!
- 2 cups rolled oats
- 2 cups plain flour
- 2 cups shredded coconut
- ¾ cup caster sugar
- 230 g butter
- ¼ cup golden syrup
- 1 teaspoon baking powder
- 40 ml boiling water
- Preheat oven to 160 degrees celsius. Prepare a large baking tray.
- In a large bowl, mix together the oats, flour, coconut and caster sugar.
- Place the butter and golden syrup in a small saucepan and gently melt. Stir to combine.
- Combine the baking powder and boiling water in a small bowl. Add to the melted butter mixture and mix the two together.
- Pour the butter mixture into the bowl with the flour, oats etc. and mix all ingredients until they are well combined.
- Place spoonfuls onto the baking tray and flatten with a fork.
- Bake for 15 - 20 minutes or until brown. Place on a wire rack to cool.
[…] the class to the school kitchen and they would cook something. It was always simple offerings: Anzac Biscuits and mini quiches were the stand outs. The kids loved it. They got to bring home what […]