I’ve had lots of requests for these recipes .  In our family, the debate rages on whether crispy or soft and chewy is preferable, so I keep a jar of each version on hand so that everyone is happy.

Crispy Anzac Biscuits 

Note – in this, the crispy version only, by “scant” I mean just slightly less than a levelled off cup full)

For both recipes – 250ml measuring cup and 20ml tablespoon are used

125g butter

1 rounded tablespoon golden syrup

3 tablespoons boiling water

1 teaspoon bicarbonate of soda

Scant cup plain flour

Scant cup desiccated coconut

Scant cup rolled oats

Scant cup sugar

½ teaspoon vanilla essence, optional

Heat oven to 160°C.   Line 4 biscuit trays (30cm x 30cm approximately) with baking paper.

Melt the butter and golden syrup together over a low heat (do not allow to boil).

In a cup, mix together the boiling water and bicarbonate of soda.

In a large bowl, mix together the flour, coconut, rolled oats, sugar and vanilla. Make a well in the centre and pour in the butter and golden syrup mixture, the bicarbonate of soda mix and the vanilla. Mix with a metal spoon until well combined. Allow to stand for 5 minutes.

Roll 2 level teaspoons of dough into a ball and place on prepared tray. Flatten each ball slightly. Repeat with the remaining mixture; place only 9 biscuits on each tray, allowing ample room for spreading.

Bake for 12 to 15 minutes approximately, or until the Anzacs are medium brown in colour. Allow to cool on trays for 2 minutes before removing to a wire rack to cool completely where they will become crisp.

Store in an airtight container.

Soft and Chewy Anzacs

 125g butter

1 heaped tablespoon golden syrup

1½ tablespoons boiling water

1 teaspoon bicarbonate of soda

1 cup plain flour

1 cup desiccated coconut

1 cup rolled oats

1 cup soft brown sugar, lightly packed

½ teaspoon vanilla essence

Heat oven to 160°C.   Line 4 biscuit trays (30cm x 30cm approximately) with baking paper.

Melt the butter and golden syrup together over a low heat (do not allow to boil).

In a cup, mix together the boiling water and bicarbonate of soda.

In a large bowl, mix together the flour, coconut, rolled oats, sugar and vanilla. Make a well in the centre and pour in the butter and golden syrup mixture, the bicarbonate of soda mix and the vanilla. Mix with a metal spoon until well combined. Allow to stand for 5 minutes.

Roll 2 level teaspoons of dough into a ball and place on prepared tray. Flatten each ball slightly. Repeat with the remaining mixture; place only 9 biscuits on each tray, allowing ample room for spreading.

Bake for 12 to 15 minutes approximately, or until the Anzacs are medium brown in colour. Allow to cool on trays for 2 minutes before removing to a wire rack to cool.

Store in an airtight container.