Quintessentially Australian, Anzac biscuits are an oaty, syrupy pleasure, adored by everyone from the top end right down to the south. A contentious issue among some however is…do you bake them chewy or with crunch? Personally, I’m a chewy girl myself, but I don’t hold anything against those who like theirs well done – you do you! Ready in just 20 minutes, these little beauties are perfect enjoyed fresh from the oven alongside a nice warm cuppa.

Enjoy xx

Low Salicylate Anzac Bikkies

Makes 20 cookies

Equipment

• Baking tray 
• Measuring cups
• Measuring spoons
• Mixing bowl

Ingredients

125 grams unsalted butter (melted)

2 tablespoons maple syrup

1 tablespoon boiling water

1/2 teaspoon baking soda

1 1/2 cups rolled oats

1 cup all-purpose flour

120 grams brown sugar

Small pinch of salt

Method

1.) Preheat fan-forced oven to 170 degrees celsius. Line baking tray with baking paper

2.) In a small saucepan add butter, maple syrup and water and cook on medium heat stirring until butter has dissolved.  Remove from heat and stir in baking soda.

3.) In a large bowl, mix together oats, flour, brown sugar and salt.

4.) Pour liquid mixture into dry mixture and stir until well combined.

5.) Form mixture into tablespoon-sized balls and space well apart on trays (approx. 5cm apart).  Flatten each biscuit with a fork and bake for 15 minutes (a couple of minutes longer for a crunchier biscuit).

6.) When ready, remove from oven and leave to cool for 5 minutes before transferring biscuits to wire racks to cool completely.