A is for... Anzac Biscuits

My next challenge 'Baking the Alphabet' began today. I had quite a hard time finding a recipe beginning with 'A' that I hadn't made before, and that didn't contain apple (long story). Eventually I found a recipe for Anzac Biscuits and decided to give them a go. They didn't look to be the most exciting of things (although having tasted them they are pretty good) so I decided to mix it up and make mine chocolate-coated. 

Anzac Biscuits have an interesting history. They are associated with the Australian and New Zealand Corps (ANZAC) which was established in World War I. It has been claimed that soldiers abroad were sent the biscuits by their wives as the ingredients didn't spoil and so would survive the transportation. I'm only transporting these across London, but it's good to know... 

I made my biscuits gluten-free by using rice flour, but use normal plain flour if you can.

You will need:

85g/3oz porridge oats

85g/3oz desiccated coconut

100g/4oz plain flour

100g/4oz caster sugar

100g/4oz butter

1 tbsp golden syrup

1 tsp bicarbonate of soda

 1. Preheat the oven to 180°C/gas 4. Put the oats, coconut, flour and sugar into a bowl.

2. Melt the butter in a pan, once melted take off the heat and stir in the golden syrup. Mix the bicarbonate of soda with 2 tablespoons of boiling water and add to the butter mixture.

4. Make a well in the centre of the dry ingredients and pour in the butter mixture. Stir together until all combined.

5. Place small balls of mixture onto greased baking trays. Mine made 24 in total.

6. Bake in the oven for 8-10 minutes, until golden brown. Remove from the oven and transfer to wire racks to cool.

If you are chocolate-coating them:

7. When the biscuits are completely cooled, melt 125g chocolate in a bowl over a pan of simmering water. When it is has melted completely, give it a quick stir and remove from the heat. 

8. Take one biscuit at a time spoon some melted chocolate onto the back and smooth over with the back of the spoon. Put the biscuits in the fridge to allow the chocolate to set.

The biscuits had a real hobnoby-goodness to them. The coconut and oats made them feel quite filling and the chocolate added an extra special touch, although they taste great without it too. 


I found this recipe in the BBC GoodFood Baking magazine.