Matthew Evans' Honeyed Anzac Biscuits
I like my Anzac biscuits chewy, and it may take a couple of attempts to get them just right. Honey makes a nice change from the golden syrup that is used in most traditional recipes.
SERVES
25
PEOPLE
PREP TIME
20
MINUTES
COOKING TIME
20
MINUTES
Ingredients
100g rolled (porridge) oats
135g plain flour, sifted
200g caster sugar
70g shredded coconut
125g butter, cubed
2 tbsp honey
1 ½ tsp bicarbonate of soda (baking soda), sifted
Preheat the oven to 180°C/Gas Mark 4.
Line two baking trays with baking paper.
Method
Mix the oats, flour, sugar and coconut together in a large bowl. Make a well in the centre.
Heat the butter and honey in a saucepan over medium heat and stir until melted and combined. Stir in the bicarbonate of soda to combine (it will foam up, this is normal).
Pour the honey mixture into the dry ingredients and mix to combine. If it seems too stiff, add 1-2 teaspoons of water. Place dessertspoon-sized blobs about 5cm apart on the prepared trays, allowing room for them to spread.
Bake for about 15-20 minutes, or until the biscuits are golden. They will keep in an airtight container for up to 1 week.
