Anzacs

Do you like fat, chunky Anzac biscuits, or flat, chewy ones?  I like the fat sort, but The Daddy prefers the flat kind, and since he is the one eating most of the biscuits, I generally bake these ones.

This is a dead easy recipe, and makes 24 or so large, flat, chewy cookies.

Anzac Biscuits

Combine together, in a bowl, 1 cup of plain flour, 1 cup of rolled oats (NOT instant/quick cook), 1 cup of sugar, 1 cup of dessicated coconut.

In a medium saucepan, melt together 125g butter with 2 tablespoons (60g) golden syrup.  When melted, mix together 1 teaspoon of bicarb soda with 2 tablespoons of boiling water, then pour into the melted butter/syrup.  It will all foam up.

Pour foamy mixture into the dry ingredients, stir well to combine, then place round balls (each a tablespoonful) on a tray lined with baking paper.  Allow 5cm each side for spreading.

Bake at 150 degrees for around 20 minutes, or until golden.  The cookies will firm up as they cool - let them sit on the tray for a few minutes, out of the oven, then cool them on a wire rack.

Remember - as with almost all cookies, if you find they are not cooked enough for your liking once they are cool, you can put them back in the oven for a few minutes.  This also works for cookies that go a little soft after a couple of days.

I took these to my Godfather's house, and a double batch was nearly polished off by eight of us.  They are certainly quite addictive.  I personally like eating the mixture before it's cooked - so buttery!  Tabitha tried a little mixture too, and grinned at me.