It was a bit out of the blue but I baked a batch of Anzac cookies last night (it just seemed like the celebratory thing to do after sorting out some of the curlier stuff at work). Mum seemed a bit surprised as I usually don't bake on a weeknight but didn't ask too many questions as she carried on with what she was doing. For me, baking is something I enjoy and I enjoy it even more when I'm calm and relaxed (and unfortunately, there's been very few moments of calm in the last couple of weeks!)
Anyway, since I've pulled Bill Granger's 'Sydney Food' off the bookshelf, I haven't quite been able to let go of it. The fact that it sits conveniently on my table means I'm constantly flicking through and bookmarking recipes to try and this happens to be another one of them.
Preheat oven to 160 degrees. Place 1 cup plain flour, 1 cup dessicated coconut, 2/3 cup brown sugar and 1 cup rolled oats in a bowl. Mix well. (No need to sift anything - the roughness of the mix will give the biscuit texture)
Place 1/2 tsp bicarbonate of soda in a small bowl and add 2 tbsp boiling water. Stir to combine. Add bicarbonate mixture to saucepan and stir. Pour over oat mixture.
Stir all the ingredients together.
Roll teaspoonfuls of biscuit mixture into balls and place on a greased and lined baking tray, leaving room for spreading.
Bake biscuits for 15-20 minutes, or until biscuits are golden brown at the edges. Allow to cool slightly before transferring to a wire rack. For me, this recipe made 32 bite size cookies.
The texture of these biscuits is chewy with a crunchy outer (exactly how anzac biscuits should taste). I find that the ones you buy from the supermarket are usually crunchy all the way through (which if you like crunchy, by all means, go for them). Recipe was super, super easy to make and all of it took less than an hour. Anyway, gobbled up 3 of these before I went to bed and I'm sure it won't take a long time to get through the rest!