Spot-On Anzac Biscuits
Anzac biscuits are definitely unassuming little numbers. I've definitely had some in my time that were as hard as rocks, or so moist & bendy that you could fold your biscuit into a little origami swan before popping it into your mouth. Hmmm - so I see why they're not everyone's cup of tea. But a good Anzac should be crunchy on the outside and moist on the inside (I reckon anyway) and this one is exactly that. Your house will smell amazing and your afternoon tea date will have never tasted so good. Hope you enjoy this one honeybunches!
Makes approx. 30 biscuits
- 1/2 cup vegan butter
- 1 tbsp golden syrup
- 1 tbsp just boiled water (aka hot water)
- 1 1/2 tsp bicarbonate of soda
- 1 cup quick or rolled GF oats (or non GF oats)
- 1 cup plain GF flour (or regular plain flour)
- 3/4 cup dessicated coconut
- 1/2 cup castor sugar
- 1/2 cup coconut sugar
- Pre-heat your oven to 150C.
- In a small saucepan, melt the vegan butter along with the golden syrup. Stir to combine and take off the heat once melted and smooth.
- Add the just boiled water and then add the bicarbonate of soda and enjoy the little bubbly phenomenon that happens before ya eyes. It will bubble up, but with a little stirring and a minute or two it will 'deflate' so to speak.
- In a food processor (or in a large bowl), add the remaining ingredients along with the buttery-bicarb mixture. Pulse to combine (don't over blend), or stir until combine if doing it in a bowl. Once you have a crumbly-dough like mixture, you're good to go.
- Line 2-3 baking trays with grease-proof paper. Roll little balls of the mixture (2 tsp worth type of thing) and put on your baking tray with plenty of space around each one to spread a little. Repeat to use up all the mixture.
- Bake in the pre-heated oven for 20 minutes or until golden and smelling epic. Leave to cool on the trays for 10 minutes before transferring to a cooling rack so that they can cool completely.