Apparently I make quite a fine Anzac biscuit. I should hope so, I worked on the recipe for ages. My family likes it crunchy and dark, so here’s what I do.
Melt 125 grams of butter and a tablespoon of golden syrup in a small pan. I use a small Vision pan, it appears to made of toughened glass and I snaffled it from my Nanna shortly after she went into a nursing home. I know I’m a scientist and everything, but microwaving stuff gives me the collywobbles, so stovetop it is for me.
Meanwhile mix together 1 cup plain flour, 1 cup of oats, 3/4 cup desiccated coconut, 1/2 cup white sugar, 1/4 cup brown sugar, and 1 teaspoon of vanilla essence. In a measuring cup or something mix 1 and a half teaspoons of bicarbonate of soda with 2 tablespoons of boiling water, then tip into the pot of melted butter. Stir it around until it fizzes up, then tip it into the bowl of dry ingredients and mix. It’s quite a dry mixture, but you don’t want it too crumbly. On a dry day you may need an extra 5 grams of melted butter, it can really make a difference.
Squash walnut sized lumps onto a lined baking pan and bake in a moderate oven until really quite brown. Fifteen or so minutes, just keep an eye on it. Let them cool completely before packing them into Tupperware so that they stay crunchy.
I think it makes a difference to use a nice butter. I use and recommend Harmonie Danish butter, not because it’s organic (it has travelled from Denmark, totally negating its environmental credentials), but because you can actually taste the difference. You can recommend some Australian organic butters to me, but all the ones I’ve tried are on the cheesy side and are best in savory recipes. I’ve also tried using organic coconut and oats from Honest to Goodness, but that just makes me feel good, you can’t taste them. You can tell in a raspberry slice, but that’s a whole other post.
So that’ll weigh down the lunch boxes for a couple of days.