I have used this recipe for a while now and it makes delicious traditional ANZAC biscuits. It is from the NSW CWA Cookbook called Jam Drops and Marble Cakes and I have converted it to TMX.
The recipe makes 40 x 5cm sized biscuits
Ingredients:
125 grams butter
1 tbsp golden syrup
180 grams brown sugar (recipe is for 220g of sugar but I find 180g is enough)
95 grams rolled oats
90 grams desiccated coconut
150 grams plain flour
1 tsp bicarbonate soda
2 tbsp boiling water
1/2 tsp salt
Method:
Preheat oven to 180°C (160°C fan forced).
Add butter and golden syrup to TMX and melt 2 mins / 80°C / speed 2.
Add sugar and melt 1 min / 80°C / speed 2.
Put the bicarb soda In the MC and combine with the boiling water until dissolved.
Add oats, coconut, flour, salt and bicarbonate and water. Mix Reverse / speed 4 / 10 secs.
Place spoonfuls of the mixture onto lined baking trays and bake for 10-12 mins. Allow to cool on tray.
Watch out, they disappear quickly!
Note: they also have the 1914 version in the book which is similar but has no coconut (double the oats) and only 165g of sugar so the recipe should work with anywhere between 220g and 160g of sugar depending on your taste.
Members' commentsKimmyh - they are delicious. Have been making Anzacs for years using AWW recipe. These are better. Thanks snappy.
mcmich - very nice. Thanks for the conversion Snappy.
maddy - they were lovely snappy. I find different recipes can be hit or miss, but these at 10 mins cooking, were chewy how I like them....not break a tooth hard.
Gert - Just made a batch of these for some visitors. Delish.
Suzanne - The EDC ones are dreadful - these are delicious, thanks snappy.
Denzelmum - We made this today, yum!
djinni373 - I made these on Anzac Day and decided to add about 1/3 cup each of dried apricots and dark choc chips. Not traditional but very yummy. Thanks for converting Snappy.
