Kim’s Anzac biscuits

Well, I can’t really claim them as my own, they’re an old Women’s Weekly recipe, and those of us who learnt to cook through the WW Biscuits and Slices cookbook know how failproof, delicious and easy those recipes are.

Anzac Biscuits
The Australian Women’s Weekly

  • 1 cup rolled oats
  • 1 cup plain flour
  • 1 cup caster sugar
  • 3/4 cup dessicated coconut
  • 125g butter
  • 2 tbsp golden syrup
  • 1/2 tsp bicarb
  • 1 tbsp boiling water
  1. preheat oven to 150C
  2. mix dry ingredients together
  3. melt butter with golden syrup
  4. mix bicarb with boiling water, add to butter mix
  5. mix wet with dry (it will be quite dry)
  6. form rounds in your hand, about half way between the size of a twenty cent and fifty cent
  7. bake for 20 minutes.

It strikes me that the amount of butter is what determines whether they’re really super hard like a Gingernut (mmmm gingernuts) or a bit more on the tooth. This is also evidence of my tardiness when it comes to measuring things consistently and correctly.

Oscar’s Donna Hay jammy thumbprint cookies

Oscar came home from school last week so excited. On his library day, he got two books – one on knights, the other a Donna Hay cookbook for kids titled “Cool Kids Cook“. And indeed they do.

Donna Hay Thumbprint Cookies

(but now referred to in our house as Oscar’s jammy thumbprints)

  • 180g butter
  • 1 cup caster sugar
  • 1 egg
  • 1/2 cup SR flour
  • 1 1/4 cup plain flour
  • raspberry and apricot jams (or whatever you prefer)
  1. Preheat oven to 180C, grease a biscuit tray
  2. Cream the butter and sugar
  3. Add the egg
  4. Fold through the flour
  5. Roll dessert spoons of dough into a ball and flatten slightly
  6. Place on the tray then press your thumb into the middle to make a hole
  7. Spoon in a tsp of jam into each thumbprint. The boys seemed to like the Apricot ones better, go figure.
  8. Bake for 10-12 minutes until the biccies are golden. (In our oven it was more like 15-17 minutes)
  9. Makes around 18.

I like the idea of making grown up versions of this with wholewheat flour and jams like a fig jam or something similar.

They’re quite large biscuits – big discs – and really really good.
I’d post a photo if I could be bothered. But, you know …