Well this does not quite have the characteristics associated with ANZAC cookies even though similar ingredients are used. ANZAC cookies are crispy and chewy, these ANZAC biscotti’s are just crispy. But still very very delicious. And if you are calorie or fat conscious, you will notice that there is no butter used in the recipe.
Just like ANZAC cookies, these biscotti’s don’t keep for long. Its difficult to stop eating until they are all gone.
1 cup plain flour
1 cup rolled oats
1 cup desiccated coconut
¾ - 1 cup sugar (original recipe suggests 1 cup, I prefer less)
1 tablespoon golden syrup
1. Heat the oven to 160°C/325°F
2. In a bowl, mix flour, rolled oats and coconut.
3. In another bowl, beat the sugar, golden syrup and eggs until pale yellow.
4. Add the flour mixture and mix until just blended. Let the dough rest for 5 minutes.
5. Divide the dough evenly into 2 equal mounds and place on the prepared baking sheet. With moist hands, space the dough evenly apart and form into logs.
6. Bake until lightly browned, about 25-30 minutes.
7. Cool for 5 minutes. Using a serrated knife, cut the logs crosswise into ¼ - ½ inch thick diagonal slices. Arrange the biscotti cut side down on the same baking sheet. Bake until the cookies are pale golden, about 25 minutes. Let cool completely.