ANZAC biscuits are a tradition here in Australia. Made with oats, butter and golden syrup they are a family favourite that also store very well.
My favourite ANZAC biscuit recipe is from the CWA cookbook Jam drops and Marble cake which I have converted for the thermomix.
125 grams butter
1 tbsp golden syrup
180 grams brown sugar
95 grams rolled oats
90 grams desiccated coconut
150 grams plain flour
1 tsp bicarbonate soda
2 tbsp boiling water
1/2 tsp salt
Preheat oven to 180°C (160°C fan forced).
Add butter and golden syrup to TMX and melt 2 mins / 80°C / speed 2.
Add sugar and melt 1 min / 80°C / speed 2.
Put the bicarb soda In the MC and combine with the boiling after until dissolved.
Add oats, coconut, flour, salt and bicarbonate and water. Mix Reverse / speed 4 / 10 secs.
Place spoonfuls of the mixture onto lined baking trays and bake for 10-12 mins. Allow to cool on tray.
To get even sized biscuits I use an ice cream scoop to measure out the amount then dip the thermomix measuring cup into some flour and use the bottom of it to flatten each biscuit. Genius!
These biscuits are a lunch box favourite for my kids so I’ve also worked out a way to make them healthier – stay tuned for my very next post …..