( MAKES 30 )
It is not the dry ingredients that define what an Anzac biscuit is. Rather, it is the method of adding to the dry ingredients, a hot fizzy mixture of melted golden syrup and baking soda dissolved in boiling water. This is a variant of the recipe in Eleanor Gray’s Basic New Zealand Cookbook (John McIndoe, 1978) - the butter has been replaced with delicately flavoured oils so that people who want to cut down on dairy fats can still enjoy them.
- Preheat the oven to 180C. Lightly butter a baking tray, or line with baking paper.
- In a large bowl mix the flour, coconut, rolled oats, sugar and pistachios.
- Our the oil into a pot with the golden syrup and heat until bubbly. Dissolve the baking soda in the boiling water and add to the golden syrup mixture.
- Pour into the dry ingredients and mix thoroughly.
- Place teaspoons of the mixture on the baking tray, allowing space for spreading.
- Press down with a fork. Bake for 15-20 minutes until light golden brown. Makes 30.