Here’s a modern twist on the traditional Anzac biscuit which I'm sure the kids will like - a good one to make at home with them tomorrow or on Anzac Day. It's from my Ebook, A Sweet Little Book, which won a Gold Award in the eLit Awards in the United States.
Preparation time: 15 minutes
Cooking time: 20 minutes
Makes 20 biscuits
Measuring cups and spoons
20 paddle pop sticks
Preheat oven to 170degC /150ºC Fan Forced (300ºF/Gas mark 2). Grease a couple of baking trays or line them with baking paper.
2. Combine the dry ingredients in a medium bowl, mixing well and toss to combine.
3. Melt the butter in a small saucepan. Add syrup and water and stir to dissolve. Remove pan from heat and add the bi-carbonate of soda – it will froth up quickly so be careful.
4. Pour the butter mixture over the dry ingredients and mix well to combine. Make sure you form and bake them immediately or the oats will soak up too much moisture and they will be dry -add a little extra water if not moist enough. Stir in the choc chips, if using.
5. Place rounded teaspoons of the mixture, about 5cm apart, on a greased baking tray, flattening them slightly.
6. Carefully insert a paddle pop stick into the base of each biscuit, pushing the mixture around then flattening with the palm of your hand. Press some mini M&Ms into the tops.
7. Bake for 15 - 18 minutes until golden all over. Remove from oven and loosen from trays while still warm to prevent shattering. Leave to cool on a cake rack.
1. Make sure the bi-carbonate of soda is fresh, not stale; crush it with a teaspoon to remove any lumps and be very careful when adding it to the golden syrup/butter mixture as it will froth up (similar to when you make honeycomb).
2. Make sure to grease the baking trays well or to line with baking paper as the biscuits become crisp quickly.
3. Make sure to use traditional oats, not quick oats, when making Anzacs.