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CRUNCHIES

THE MMCC VERSION OF ANAZAC BISCUITS
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Prep Time 20 minutes
Cook Time 40 minutes
After cutting into squares... 2 hours
Total Time 3 hours
Servings: 24 squares
Course: Sweet Things
Cuisine: Australian, South African
Ingredients Method Notes

Ingredients
  

  • 275 g (1 1/2 cups) plain (all-purpose) flour
  • 110 g (1 cup) rolled oats
  • 175 g (¾ cup) caster (superfine) sugar
  • 85 g (1 cup) desiccated coconut
  • 1/4 teaspoon salt
  • 220 g (2 sticks - 2 tspns) unsalted butter
  • 2 heaped tablespoons golden syrup
  • 1 teaspoon bicarbonate of soda baking soda

Method
 

  1. Preheat the oven to 150°C (300°F/Gas 2).
  2. Line a 32 x 22 cm (12½ inch x 8½ inch) baking tin.
  3. Mix the flour, oats, sugar, coconut and salt together in an extra-large bowl.
  4. In a medium saucepan over medium heat, melt the butter and golden syrup together, and then stir in the bicarb.
  5. Once it froths, pour it into the dry ingredients and mix well with a wooden spoon.
  6. Use your fingertips to separate any clumps that form.
  7. Tip the mixture into the prepared tin and just smooth the top, not compressing the mixture too much.
  8. Bake for 35 minutes or until deep golden.
  9. If it is not deep golden at this stage, cook for an additional 10 minutes or so. Leave the oven on at this stage.
  10. Allow to cool for 10 minutes before turning out and slicing into squares (as big or as small as you like).
  11. Place the cut squares onto a flat baking tray then put into the oven and then switch the oven off for 2 hours.
  12. They will become hard and crunchy once they cool completely.
  13. IIf they are not as crunchy as you would like, turn the oven on and cook again for a further 15 minutes or so and then allow to cool.

Notes

If you prefer to make traditional Anzac biscuits, use the same mixture and, with a teaspoon, place mounds of mixture on lined baking trays.
Bake at 160C for about 20 minutes or until golden. It will make about 60 biscuits, depending on the size. 
FOR GLUTEN FREE Anzac-like biscuits (can't really call them Anzacs without oats!), substitute (same weight) brown rice flour for plain flour and quinoa flakes for oats. Also sub 100 g shredded coconut for 85 g desiccated. Everything else remains the same. Using a teaspoon, shape mounds of mixture onto lined baking trays. Bake for 20 minutes or until golden. Makes about 60.