Soft Anzac Biscuits

Steps

1. 1.

   Heat The Oven And Trays

   Heat the oven to 170°C (150°C fan). Line two baking trays with baking paper.

2. 2.

   Mix The Dry Ingredients

   In a large bowl, stir together the oats, flour, coconut, brown sugar and salt. Break up any lumps of sugar with your fingers. Make a well in the middle.

3. 3.

   Melt The Butter And Syrup

   Put the butter and golden syrup in a small saucepan over low heat. Stir until the butter melts and the syrup is fully mixed in. Don't let it boil hard.

4. 4.

   Foam In The Bicarb

   Mix the bicarb with the boiling water in a cup. Take the saucepan off the heat and pour it in. It will fizz up and turn pale and foamy. Use a big enough pan for this. Pour it straight into the well while it is still frothy.

5. 5.

   Make The Dough

   Stir with a wooden spoon until everything is evenly wet and clumps together. It will look quite loose and sandy but should hold when you squeeze a handful. If it is too dry and crumbly, add 1 tsp more water.

6. 6.

   Shape The Soft Anzac Biscuits

   Roll tablespoons of the mix into balls, about 25 g each. Place them on the trays about 5 cm apart, they spread a lot. Flatten each one lightly with your palm or the bottom of a glass to about 1 cm thick.

7. 7.

   Bake Until Just Golden

   Bake one tray at a time for 10 to 12 minutes. For chewy biscuits, take them out when the edges are golden brown but the centres still look pale and puffy. They will be very soft. That is correct.

8. 8.

   Cool On The Tray

   Leave them on the tray for 10 minutes to firm up, then move to a wire rack to cool completely. Moving them too early and they fold in half.