Every year I get inspired to make Anzacs, and every year I get overwhelmed by the number of online recipes to choose from. They’re the perfect hiking snack and a great alternative to muesli bars, but how to choose? Crunchy or chewy?
Jump to Queensland’s Scenic Rim, where I was teaching navigation in partnership with Teresa at Horizon Guides, and I tasted her unbelievably good Anzac. Then and there, I knew I’d never have to look for an Anzac recipe again. That was, as long as she was happy to share! [Spoiler alert: she was.]
Table of Contents
Ingredients
- 2 cups rolled oats
- 1 cup plain flour
- 1/2 cup coconut
- 1/2 cup sugar (brown sugar = chewier & deeper caramel flavour or white sugar = crunchier. I like 50:50 or raw is good too)
- 120g butter
- 2 tbl golden syrup (the more you add, the crunchier they will be)
- 1 tsp bicarb soda
- 2 tbl boiling water
Options
- handful of dried cranberries (I always add these)
- choc bits
- seeds: sunflower, sesame, pepitas
- nuts
Instructions
- Turn on the oven to 180c and line a scone sheet/tray with baking paper
- In a large bowl, mix the dry ingredients
- In a saucepan over medium heat, melt butter and golden syrup together
- In a small bowl, mix bicarb and boiling water AND promptly stir into the melted butter & golden syrup mixture (Ooo, the honeycomb bubble science!)
- Without delay, pour butter/syrup/bicarb mix into dry ingredients and mix thoroughly
- Scoop (an ice cream scoop is a good size) balls of mix and roll evenly in your hands. Place on baking tray
- Press the balls down with the back of a fork until about the desired thickness (I like about 1.5cm)
- Bake in moderate oven until golden brown
