Anzacs and Tea

Access to a fully equipped kitchen is a rarity when travelling, but I am currently one of the lucky few who can claim exception to that. As such, bouts of loneliness for my homeland are rather easily cured with favourites from home. Anzac biscuits (kind of like a chewy Hob Nob) are one of Australia's greatest creations and celebrating them with new friends has allowed me plenty of opportunity to smugly show off my own humble cooking abilities. And really; nothing can beat the Anzac as a tea dipping biscuit. Three of these and a cup of Lady Gray tea create something magical out of what would otherwise be just another rainy British day.


Recipe after the jump.




Chewy Anzac Biscuits


1 cup of plain flour
1 cup of dessicated coconut
1 cup of rolled oats
3/4 cup of brown sugar
125 grams of butter
2 large tablespoons of golden syrup
2 tablespoons water
1 teaspoon bicarb soda


(Makes around 20)
-Preheat oven to 160 degrees Celsius and line two large trays with baking paper.
-Combine flour, coconut, oats and sugar in a bowl and mix together.
-Heat butter, syrup and water together in a small saucepan until melted, then stir.
-Add bicarb soda to butter mix (this will make it startlingly frothy, which is great fun) then pour the butter mix into the bowl of dry ingredients. Mix together with wooden spoon.
-Take a large tablespoon of mix and using (clean) hands: press together into a ball.
-Place on one of the lined trays and press down gently with the back of a fork. Repeat, placing each ball of mix at least five centimetres apart. 
-Place trays on upper shelves in oven and bake for 10-13 minutes- depending on how chewy you'd like your biscuits to be (15-18 min for a crunchy biscuit).
-Remove from the oven and gently flatten biscuits with the back of a spoon or your fingers (if brave), but leave them on tray for at least ten minutes as they're far too soft at this stage.
-Use this time to  make yourself some tea as they'll be ready to eat immediately afterwards. Lovely.