Everyone has their own idea about what makes the perfect biscuit - some like crisp biscuits, others like them soft. Palmerston North baker, Morven, decided to try to find the ultimate ANZAC biscuit and embarked on an ambitious research product. Trying over ten reciepes from family and recipe books, she gave each to her co-workers to test. Results and ratios were entered into a spreadsheet, before Morven arrived at her own perfect combination. Now, she says she can remember it off of the top of her head and lucky for us, she's shared it for you to make too.
Ingredients
2 cups rolled oats
1 cup plain flour
1 cup white sugar
½ cup desiccated coconut
½ cup thread coconut
180 grams butter
2 generous tablespoons golden syrup (best from a tin, not the squeezable bottle)
2 tablespoons boiling water
1 teaspoon baking soda
Method
Heat the oven to 180 degrees and line a couple of baking trays with baking paper.
In a large bowl mix all the dry ingredients together.
In a jug or microwave proof bowl, melt the butter and golden syrup in a small bowl, add the boiling water and baking soda.
Add the water/soda mixture to the butter/syrup mixture – it should froth up.
Add the wet mixture to the dry ingredients and stir with a wooden spoon until completely blended - the mixture should be moist but not wet.
Drop tablespoonfuls onto baking tray – allow a little room for spreading.
Bake for approximately 12 minutes or until golden brown.
Notes
Morven's secret weapon is a very domed tablespoon measuring spoon – she scoops the mixture and then presses it firmly into the spoon to flatten before dropping it on the baking tray. This ensures nice even-sized biscuits.
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