DRY INGREDIENTS - MUST BE MIXED FIRST (WHISKED) prior to adding wet ingredients
Whisk by hand in a bowl until well distributed (especially baking powder and sea salt, if using)
Make a well in the centre
WET INGREDIENTS FOR MELTING - VEGAN or DAIRY
Place golden syrup and butter in a heavy saucepan and stir over a low heat or alternatively in your TM or Magimix CE bowl/machine until butter is melted
WET INGREDIENTS - BAKING SODA for lightness
In a cup, add sodium bicarbonate, pour boiling water and add lemon juiceThe mixture will foam up
FINAL MIX & SHAPE
ADD/pour both wet ingredients into the well and stir with a wooden spoon (DO THIS BY HAND, please, to retain the texture of traditional oat based Anzac biscuits).The mixture is a sticky ‘dough’Add a little extra water if mixture is dry
OPTION ONE:Drop tablespoons of the mixture onto baking trays, place them 3cm apart to allow for spreadingOPTION TWO:Weigh 30grams and roll with oiled hands to form a ballFor CRUNCHY: flatten the dough ball completely with a fork or your fingers and bake for approx 15mins until golden For CHEWY: flatten the dough ball slightly with a fork or your fingers and bake for approx 12 mins or until golden on the edgesMY WAY: My preference is crunchy on all external surfaces but still soft in the inside of middle. To achieve this flatten the dough ball slightly with a fork or your fingers and bake for approx 15 mins or until golden and slightly darker on the edges
COOL on trays for a few minutes to harden/solidify before transferring to wire racks to cool.
Store in an airtight container (up to 2 weeks) or freeze (1 month)They will keep until you eat them all
Dough can be made ahead and chill in the fridge (haven’t tried freezing the dough yet), thaw and see above instructions for shaping and baking