I like my homemade biscuits crunchy not chewy and these fit the bill nicely. If you prefer chewy, there is a note at the bottom to achieve that.
Crunchy Anzac Biscuits - makes 30
125g butter, cut into cubes
1 tblspn golden syrup (25g)
2 tblspns boiling water
1 tspn bi-carb soda
85g rolled oats
140g plain flour
85g dessicated coconut
100g light brown sugar
Preheat F/F oven to 150oC and line 2 oven trays with baking paper.
Place the butter and golden syrup in the TM bowl and melt 2 mins/60o/speed 2.
Meanwhile mix the boiling water and the bi-carb together in a mug (it should fizz if your bi-carb is fresh) and add this to the TM bowl during the last 10 seconds of the melting stage.
Add the dry ingredients to the bowl - the oats, flour, coconut and sugar.
Mix for 30 sec/speed 4.
Take tablespoons of the mixture and place on the oven trays, leaving room for spreading. Press down lightly with your fingers to a round which measures approx 6cm and bake 25 minutes.
Leave on tray for 5 minutes then transfer to a wire rack to cool completely.
For chewy Anzacs replace half the plain flour with self-raising flour and bake 20 minutes.
Members' comments
Wonder - I found the mixture was too finely ground and were over cooked. Unfortunately I had to go out while they were in the oven and DH just went by the timer not the smell of them cooking. I've now tried all the TMX recipes and haven't been happy with any of them, think I'll just stick with the method in the WW cookbook.
ES - I made these on the weekend and the kids love them, and so do I. They are nice and crispy, just as I like them. My oven was a little hotter than 160 C as I had been doing a lot of baking, so I only cooked them for about 15 mins.
