Anneka Manning's classic Anzac biscuit recipe

Anneka Manning's classic Anzac biscuits.

Are you in the crunchy or the chewy camp when it comes to Anzac biscuits? Bake Club guru Anneka Manning has all bases covered with her classic Anzac biscuit recipe.

After many years creating recipes for magazines and cookbooks, Anneka Manning founded Sydney's Bake Club, a cooking school where she shares her 25 years of passion and professional wisdom to help home cooks master the art of baking and helps break down the 'why' as well as the 'how' to creating perfect pastry, cookies, cakes and more. Who better to share with us her failsafe recipe for the classic Anzac biscuit?

Anneka Manning of Bake Club. Photo – Bree Hutchins.

ANZAC BISCUITS
Makes about 30
Anzac biscuits were originally sent in food parcels to Australian and New Zealand troops stationed in Europe in World War I. They were designed to withstand the long trip while providing something home baked, comforting and a little sustaining for the soldiers. Using only basic ingredients and equipment these biscuits are a gentle reminder of the Anzac legacy and spirit. This recipe will give you crunchy biscuits. If you prefer them chewy, reduce the baking time to 18 minutes, swapping the trays around in the oven after 8 minutes. They'll keep in an airtight container at room temperature for up to 2 weeks, if they last that long!

140g (1 1/2 cups) rolled oats
150g (1 cup) plain flour
90g (11/3 cups) shredded coconut
150g (3/4 cup, firmly packed) brown sugar
125g butter, cubed
60ml (1/4 cup) water
2 tbs golden syrup
1 tsp bicarbonate of soda

Preheat oven to 160°C (140°C fan-forced) . Line 2 large oven trays with baking paper.

Put the rolled oats, flour, coconut and brown sugar in a medium mixing bowl and stir to combine.

Put the butter, water and golden syrup in a small saucepan and heat over medium heat, stirring occasionally
with a wooden spoon, until the butter melts. Remove from the heat, add the bicarbonate of soda and stir to combine - this mixture will foam. Add to the dry ingredients and stir with the wooden spoon until well combined.

Roll tablespoonfuls of the mixture into balls and place about 7cm apart on the lined trays. Use your fingers or the bottom of a glass to flatten the balls until about 5mm thick and about 7cm in diameter.

Bake in preheated oven for 22-25 minutes, swapping the trays after 10 minutes, or until golden and cooked through. Remove the biscuits from the oven and cool on the trays. Repeat with any remaining biscuit mixture.

Anneka's new book, Bake Class, is available now.