A classic Australian tradition... baking Anzac Biscuits in April! This biscuit is a classic for a reason, its part of our history both military and cultural. Plus its bloody delicious! I baked for 10 minutes as I like it slightly chewy in the middle but your call on how you want to have it.
Lets jump in!
Ingredients:
1 cup (150g) plain flour
1 cup (90g) rolled oats
3/4 cup (165g) brown sugar
125g butter
2 tbsp golden syrup
1 tsp Bicarbonate Soda
2 tbsp water
Method:
Preheat the oven to 160°C or 140C fan-forced. Line two baking trays with non-stick baking paper.
Sift the flour into a large bowl. Stir in the oats and brown sugar.
Put the butter, golden syrup and 2 tablespoons water in a small saucepan. Stir over a medium heat until melted. Stir in the bicarbonate of soda.
Pour the butter mixture into the flour mixture and stir until combined.
Roll level tablespoons of mixture into balls. Place on the trays, about 5cm apart.
Press with a fork to flatten slightly.
Bake for 10 minutes or until golden brown if you want it chewy in the middle, or up to 12 minutes if you want hard all over. Keep an eye on it because it depends on your oven.
Set aside on the trays for 5 minutes, then transfer to a wire rack so it cools completely.