Last minute on Tuesday night I realized I had no golden syrup in the house and so we hopped in the car with a mission to find some. And would you believe we had to go to more than one place before we found some?!? Why did we need it so desperately? To make ANZAC Biscuits of course!
But then comes the age old question: which recipe do I use? I’m not a huge ANZAC biscuit fan, mainly because my oatmeal cookies are to die for (note the not so humble brag) and most of the ANZAC bikkies that I’ve had are way too crunchy (I’m a soft cookie girl). I came to find out a few years back that the crunchy or soft thing is all about what sugar you use and to my surprise the white sugar yields the softer cookie and not the brown sugar. So to find the recipe that seemed most suitable to me I started flipping through several cookbooks until I noticed that Dorie’s Cookies (the book Food52 Baking Club did in its inaugural month) happens to have an ANZAC biscuit recipe, and lo and behold it uses white sugar! So that’s the recipe we went with.
ANZAC biscuits are very basic to put together, no mixer required. You melt some butter and golden syrup and stir in some bicarb that’s been dissolved in water. That’s added to the rest of your ingredients: flour, oats, coconut (Dorie uses sweetened shredded stuff), sugar and salt. Roll the dough into balls and flatten a bit onto lined cookie sheets and bake them. And Bob’s your uncle, as they say.
Dorie notes that she found her biscuits too sweet when she first made them and halved the amount of sugar. The sweetness in these were perfect but I didn’t like the texture of the sweetened shredded coconut. I will try these again with the desiccated variety and use the normal amount of sugar to see which I prefer. I hazard a guess that it’ll be the more traditional version, but I’m happy to base my forever recipe on this version with a few personal adaptations, given these by far have been my favorite ANZAC biscuit to date.