Mum’s Best Anzac Biscuits; crisp on the outside and chewy on the inside. With almonds and chocolate too, these oat cookies are easy to make and absolutely delicious.
Are you a crunchy, chewy or soft kinda person??
The first time I ever made these… it was a disaster.
My Mum always encouraged us to cook in the kitchen; I loved experimenting and she let us add colours to cake batters, M&Ms and flavours to cookies.. basically, dip, stir, crunch, cook, bake, whatever our way to our own kitchen creations. I say OUR loosely, my sister was never really into it (unless it was nachos or mac cheese) Mum did have one rule – don’t waste anything.
So, when I followed Mum’s old recipe for these ANZAC biscuits oh-so-carefully at around the age of 7 all by myself… I was pretty pleased when we opened the oven door and these cookies had grown almost to the size of China. One bite and…
Gross (there is a reason…don’t stop, keep reading…I promise these are amazing)
I stuffed up, I used tablespoons where I needed teaspoons and teaspoons where I needed tablespoons… whoops (not even the dog wanted to eat one)
That day, I learnt a really important lesson… and ever since that day, these cookies have been amazing! Crisp outside (they will soften the older they get and depending on how they are stored), soft and chewy in the middle. They have a little extra crunch with the added almonds and sweetness with pops of chocolate, because…. chocolate makes everything better. Love full on crunch? Turn the oven down and cook them for longer. They are super easy to make and last AGES in a tin- if you hide them 😉 (psst, they are awesome crushed up on yoghurt too)
Got your own oat cookie recipe? Where did it come from? Was it handed down too? I’d love to hear from you… leave me a comment and pop over to visit me on Facebook!
- 125 grams butter
- 2 cups oats
- ½ cup raw sugar
- ¾ cup plain flour
- 1½ tablespoons golden syrup
- 1 teaspoon bicarbonate soda
- 2 tablespoons boiling water
- ½ cup sliced almonds
- ½ cup chocolate chips
- Preheat oven 160 degrees Celsius.
- Melt the butter.
- Put the oats, sugar, flour and almonds in a large bowl. Mix.
- In a small bowl, put the golden syrup, bicarbonate soda and then add the boiling water. While it is still frothing, add the melted butter and then mix into the dry ingredients.
- Mix until the dry ingredients are well coated and the mixture has slightly cooled. Add the chocolate chips and mix in (some may melt, you can put a few more choc chips on the cookies before baked if wanted)
- Place teaspoonful size amounts of dough on a lined baking tray (give them enough room to spread) and then back for 15-20 minutes or until golden. They will be soft, but will harden as they cool- leave on the tray to cool.
- Store in a airtight tin.