I made ANZAC biscuits yesterday and my son was asking for “kuKKie, kuKKie”. He would then take a bowl and wait patiently for me to hand out the biscuits. He is okay with broken cookies too, something my younger brother wasn’t at the same age.
My younger brother, when he was around four, would eat only biscuits that were whole. A broken edge, a small crack or any other defect in the biscuit meant that it would be rejected – which meant, more cookies for me and my big brother! Soon after we figured this out, the biscuit packets in our house magically started having only broken biscuits. I even remember an instance where I took out a biscuit, turned around and broke it into two and gave him saying “oh, sorry – this one is broken”.
Fortunately for my younger brother (and unfortunately for us), our father soon figured out what was going on. And our “divide and eat more” policy had to be dropped because of dad’s intervention.
Was thinking of all this and smiling when I was baking these biscuits :-).
Flour : 1 cup
Rolled Oats : 1 cup
Desiccated Coconut : 1 cup
Sugar : 2/3 cup
Butter : 125 gm
Golden Syrup : 1/4 cup
Bicarbonate of soda : 1/2 tsp
Boiling water : 1 tbsp
- Preheat oven to 180 Degree C / 350 Degree F. Line a baking tray with grease proof paper.
- Sift flour into a large bowl, add coconut, oats and sugar to it. Mix with a whisk.
- Put the butter and the golden syrup in a pan, stir and melt over low heat.
- Put the bicarbonate of soda in the boiling water and add immediately to the butter mix.
- Make a well in the dry ingredients mix and pour the liquid ingredients in.
- Mix well with a wooden spoon. I sometimes add a bit of milk, if the mixture is very dry.
- Roll teaspoonfuls of dough into round balls and keep in the baking tray.
- Flatten it a bit with the back of a fork or with your hand. Allow room for spreading.
- Bake for 15- 20 minutes or until slightly brown.
This recipe is from ‘The Essential Baking Cookbook‘.
I substitute the golden syrup with honey at times.
Recipe makes about 30 biscuits.