Hazelnut Anzac biscuits
My friends at Juliet’s Quality Foods in Tooting make the best Anzacs. They were the first to introduce me to this classic Aussie treat and now I have to order one (or more) to take home whenever I visit. Chewy, buttery and laden with golden syrup, they make wonderful vessels for ice-cream sandwiches, are great dipped in chocolate, and are sturdy enough for dunking. In other words, they’re just the perfect everyday biscuit.
This recipe is extracted from ‘A Good Day to Bake’ by Benjamina Ebuehi
Ingredients
Makes 12–16
Ingredients
Method
Step 1
Preheat the oven to 180°C (160°C fan/350°F/gas mark 4). Line two baking sheets with baking paper.
Step 2
Roughly chop the hazelnuts and add them to a large frying pan along with the oats. Toast the oats and nuts over a medium-high heat, turning and tossing frequently. Once they start to smell toasty and take on a bit of colour, remove from the heat and pour into a large bowl. Add the flour, coconut and salt to the bowl, give it a good mix and set aside.
Step 3
In a medium saucepan, melt the butter, sugar and golden syrup together. Bring to a simmer, then tip in the bicarbonate of soda, stirring constantly to combine. Once the mixture begins to foam and thicken, remove from the heat and pour immediately into the dry ingredients. Stir thoroughly until the dry ingredients are evenly coated.
Step 4
Use a small ice-cream scoop or a tablespoon to measure out 12 balls of dough and place them on the baking sheets, leaving about 2.5cm (1in) between them. Flatten the tops a little.
Step 5
Bake for 12–16 minutes or until the edges are firm. The biscuits firm up as they cool, but if you prefer a crunchier biscuit, bake them for 2–3 minutes longer. Let them cool on a wire rack before eating.
