It was an autumnal Sunday afternoon and after watching Super Sunday, which was a disappointing match (that goal was never offside) I decided we needed cheering up with a cup of tea and a treat. I could not be bothered to go to the shops for a pack of biscuits on this wet and chilly day so I reached for Mary Berry’s bible to find inspiration.
The first one I turned to was Anzac Biscuits. It was fate as these are childhood favourites of mine and Mum used to make these moreish biscuits on a regular basis. I probably have not eaten these since I was in primary school. These biscuits are now all about comaraderie and the were originally baked in Australia and New Zealand to honour the soldiers from the battle of Gallipoli. They were great to bake during rationing as the binding agent is syrup instead of eggs and they are super easy to make without any kitchen wizardry.
I fired up the oven and greased my fabulous Bake-Off baking sheet; I love this adonised aluminium baking sheet and really regret not buying another back in 2015.
The ingredients you will need are:
- 150g (5oz) butter cubed (to speed up dissolving)
- 1 dessert spoon of Golden Syrup
- 1 dessert spoon of Maple Syrup
- 175g (6oz) Sugar (split between Demerara and Golden Caster)
- 75g (3oz) Self-raising flour
- 75g (3oz) desiccated coconut
- 100g (4oz) porridge oats
- Equipment you will need are 3 baking sheets, small or medium pan, cooling racks and small palette knife or spatula.
The method is so simple, it’s easier than going to the shops to buy biscuits – just follow these steps:
- Turn your oven on to setting 160°c fan or gas mark 6
- Lightly grease 3 baking sheets
- Melt the butter, sugars and syrups in a pan and melt until melted / dissolved
- Add the dry ingredients (SR flour, coconut, porridge oats)
- Mix your dry into your wet ingredients and stir until combined well
- Spoon a heaped teaspoon onto trays (about 9 per tray) and pressing each one with the back of a spoon to flatten slightly.
- Bake in the oven for 8-10 minutes.
- Once baked (edges will be a golden brown) leave for 2 minutes to cool slightly before moving onto your cooling racks.
Store in an air tight container if you can resist eating them all before they have cooled.
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