I have searched.  For my whole adult life, I have searched, yet I have not found.

Until today.

Today, I was successful.  And so I am doing my first post in almost a year in order to have an easy reference, every time.

I’m talking, of course, about the perfect Anzac biscuit recipe. Chewy. No ridiculous add-ins.  And, most importantly, no coconut.  Here’s a link to the recipe if you want to jump right in (although the site does not, at present, have a crucial ‘Jump to Recipe’ button so you may be scrolling a while).

My grandmother – the one I knew – told me she baked Anzac biscuits to send over to my grandfather and his mates.  I do have the recipe she used, but it uses coconut, a fact which deflates me every time I think about it.  

After many years of fails, this morning I searched for an Anzac biscuit recipe, chewy, no coconut.  The original, pre-1925 recipe came up.  It is a winner.  

I managed to make these without any “help” this morning, so they were done in less than an hour.  I know the recipe says about 2 minutes for prep and 18 for baking but those people aren’t doing leg lifts to keep small children away from hot ovens, or squat lifts to show hefty kids what’s in the bowl, or batting little fingers away from the butter, or admiring the magnet creations on the fridge, or asking kids to please stop fighting over which show to watch or so help me I am taking the iPad away and ohhhh did the battery just run out well we had better plug it in then and maybe you can, you know, play.  Quietly.  And brush your hair.

Ahem.

Ingredients

2 cups rolled oats

1 cup plain flour

1/2 cup granulated sugar (I used white caster sugar)

125g butter

2 generous Australian tablespoons of golden syrup

1 teaspoon bicarbonates of soda

Water in the kettle

Method

Line two baking sheets with baking paper.  If you are free from distractions/have a slow oven, turn it on now to 170C, otherwise don’t stress it just yet.

Mix together oats, flour and sugar in a large bowl.

Put the butter in a pan over medium heat.  Turn the kettle on.  Once butter has melted, add golden syrup and stir until dissolved.  Bring it gently to the boil – now is a good time to turn on the oven – then remove pan from the heat.

Mix 2 tablespoons boiling water and bicarb and stir until dissolved.  Add this to the butter and syrup and stir until it froths.

Pour the frothy hotness into the dry ingredients and mix well.  

I like to divide the mix in half now, just by making a little line in the dough/batter with the mixing spoon.  Jewellery off.  Do remember to put it back on later.

Plop dessertspoons of mixture on the trays.  This works out perfectly for generous dessertspoons, in a 3-2-3-2-3 layout on each tray.  Children may be coming in now to “help” which means really to taste test which is fine for this egg-free recipe.  Make each blob of mixture into the nicest ball you can, then squash each a bit or a lot, depends on your helper/s’ enthusiasm and delicacy.  If you’re not getting little ones to help, then a gentle squish with your hand or a fork or a bowl or something could work too, I guess.

Clear all children from the area and put both trays of biscuits into the oven.  The recipe says for 15 minutes and then something something but 15 minutes produced very much done biscuits so I left it at that.  Leave them on the trays for 5 minutes before transferring to a cooling tray.  Once completely cooled they can be eaten or, I suppose, stored in an airtight container for months.  Apparently.  I have no experience of Anzac biscuits being uneaten after a week.  Sorry.