Crunchy, chewy, golden and downright irresistible, Anzac biscuits are a true Australian icon.
The Mistral SuperSmart Pro Kitchen Machine takes care of the hard work, leaving you with more time to enjoy the best part, sampling a biscuit (or three) straight from the cooling rack.
Method
- Using the Weigh function, measure the rolled oats, flour, caster sugar and coconut directly into the bowl. Mix on Speed 2 for 20 seconds to combine. Transfer to a separate bowl and set aside.
- Add the butter and golden syrup to the bowl. Set to 60°C, Speed 2 for 3-4 minutes, or until melted and smooth. This is where that unmistakable Anzac flavour begins to shine.
- In a small bowl, combine the bicarbonate of soda and boiling water. Stir until dissolved.
- Add the bicarbonate mixture to the melted butter mixture. Don't be surprised if it bubbles up, that's exactly what you're looking for.
- Return the oat mixture to the bowl and mix on Speed 2 for 30 seconds, or until everything comes together into a sticky dough.
- Roll tablespoon sized portions into balls and place on lined baking trays, allowing room for spreading. If you like your Anzacs extra chewy, keep them slightly thicker.
- Gently flatten each ball with the palm of your hand.
- Bake at 160°C fan-forced for 12-15 minutes, or until golden brown around the edges.
- Allow to cool on the tray for 5 minutes before transferring to a wire rack. The biscuits will continue to firm up as they cool.
- Enjoy with a cup of tea, coffee, or simply straight from the biscuit tin.
Serving Inspiration
Stack them in a biscuit tin and share with family and friends. Just be warned, they have a habit of disappearing faster than you can make them.
The Bonus Bite
For a richer caramel flavour, use dark golden syrup and bake until deep golden. The result is a slightly chewier biscuit with plenty of old-school Aussie charm.
