Papa BEAR’s ANZAC Biccies

PAPA BEAR’S ANZAC BICCIES

Papa BEAR is the King of ANZAC Biccies. He started making them a few years ago, and is in competition with himself for the best ANZAC. This year, I was roped into the competition. We used the same recipe, and they turned out completely different. Mine were smaller, drier, and softer. while dad’s were golden chewy discs that had crunchy edges (showoff). Dad’s were better - obviously.

Here is the recipe!

Ingredients

• 1 cup rolled oats

• 1 cup raw sugar

• 3/4 cup desiccated coconut (the fine stuff, not the big hairy strands)

• 1 cup plain flour (sifted)

• 125g butter (melted)

• 2 tablespoons golden syrup

• 1/2 teaspoon bicarbonate soda

• 3 tablespoons boiling water

Method

Preheat oven to 160°C fan forced. Line a tray with baking paper. Place the oats, coconut, sugar and flour into a bowl and stir to combine. In a saucepan, melt the butter and golden syrup over a low heat. In a separate bowl, combine bicarb soda and boiling water, then add to the butter mix (while still on the heat). It should fizz/foam a little. Pour into dry mixture. Roll into balls and press slightly flat (with a light hand). Bake for 15-18 minutes.

As we know, ANZAC biccies can last for months in an airtight container (they won’t, because they’re delicious, but they COULD).

I would love to know how yours turn out!

Stray beautiful,

BEAR.