We got a new oven last week and after not having a working oven for three weeks, I’m feeling compelled to bake ALL THE THINGS! So far, I’ve done banana cake, banana muffins (I had an excess of mushy bananas, obviously), and yesterday I wanted to give some cookies a shot. I decided on Anzac biscuits because they’re quick and easy to make, and I knew the chances were pretty good I’d have all the ingredients in the cupboard.
So, if you have a hankering to bake this weekend, give these a shot. They only have like, 4 ridiculously easy steps, so it’s the ultimate in lazy baking.
1 cup (90g) rolled oats
1 cup (150g) plain flour
1 cup (220g) firmly packed brown sugar
1/2 cup (45g) desiccated coconut
2 tablespoons golden syrup
1 tablespoon water
1/2 teaspoon bicarbonate of soda
1. Preheat the oven to about 180ºC degrees (the recipe says ‘moderately slow’ which seemed bizarre, so I just went for 180 and it was fine) I have a fan forced oven again, but it has a function to bake without the fan, which I used. If you have to use the fan, push the temp down to 150 or so.
2. Combine the oats, sifted flour, sugar and coconut in a bowl.
3. Melt the butter, golden syrup and water in a saucepan on a medium heat, stirring constantly so it doesn’t burn. Once it’s done, mix in the bicarb soda.
4. Stir the butter mix into the dry ingredients.
5. Place heaped teaspoons full of mixture on a baking tray, 5cm apart. This is important – if you put them too close together they’ll cook and get stuck together and the sides will be straight and then you have to tear them apart, which is annoying when they’re nice and warm and soft and you just want to shove them in your mouth.
6. Bake for about 10-15 minutes or until golden brown. Leave them to cool before moving them off the tray.
Enjoy! I was thinking how awesome these would be warmed up in vanilla ice cream – it’s Autumn now, so comfort food season is approaching…..Just sayin’!
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