ANZAC Biscuits

I love making these biscuits as they are simple and one of the first biscuits I learnt to bake. The age old question is how do you like them, crunchy or chewy? I have always preferred my ANZAC biscuits to be chewy. I have always used the same recipe from The Australians Women's Weekly The Big Book of Beautiful Biscuits , and have found to ensure that they come out chewy is to add a little extra liquid and to keep an eye on them during baking, so as not to over cook them.

ANZAC Biscuits

1 cup rollled oats
1 cup plain flour
1 cup sugar
3/4 cup coconut
125g butter or margarine
2 tablespoons golden syrup
1/2 teaspoon bicarbonate of soda
1 tablespoon boiling water

Combine oats, sifted flour, sugar and coconut. Combine butter and golden syrup, stir over gentle heat until, melted. Mix soda with melted butter/syrup mix and stir into the dry ingredients, add the boiling water and stir in. Place tablespoonfuls of mixture on lightly greased oven trays (I just line the oven trays with baking paper); allow room for spreading. Cooking in a slow oven 150 degrees Celsius for 20 minutes. Loosen while warm, then cool on trays.

^The above tend to produce crunchy ANZAC Biscuits... to make chewy biscuits I always add just a little bit more water to the mixture about a tablespoon and will bake them short of the 20 minutes, about 18 minutes or as soon as they have turned golden brown.