It’s a beautiful sunny day out there but there’s a frrrrreezing cold wind… Steve has sneaked away for forty winks and Olly has finally gone down too. Ava not so! She’s bouncing off the walls after allowing me to while away some time on the laptop. Now she wants action! How to amuse her quietly and let the others have their siestas? Let’s bake biscuits!
Whilst it’s not Anzac Day here (not even close – 25th April?) I never need an excuse to make Anzac biscuits. And un-Australian as it may be – apologies to those purists out there – we add some orange zest. Because we’ve some fantastic oranges in the fruit bowl and we feel like it.
Ava is funny, she keeps bending down to hide her head under the table: she’s sneaking bits of raw oat & flour mixture and doesn’t want me to see… I tell her that the more she leaves now, the more biscuits we get to eat later but I think she likes the game of subterfuge… She loves rolling the little spheres of goo in her hands and asks me every time if the ball’s the right size. She lines them up neatly to one side of the baking tray, all rubbing together, and doesn’t really understand that they’ll all spread. They’re all different sizes, but I tell her that’s ok: some will be chewy and some crispy, but all will be delicious!
The smell of the orange zest wafts out of the oven mingling with the toasty biscuit/ Golden Syrup yumminess, mmmmm.
Best thing about these bikkies? They only take 15 minutes or so to cook! Just enough time to clean up and pop the kettle on.
Ava’s Orange Anzac Biscuits
1 cup rolled oats
1 cup plain flour
1 cup raw sugar (or white, or half brown, half white)
¾ cup desiccated coconut
125g butter
2 tablespoons golden syrup
½ teaspoon bicarbonate of soda
1 tablespoon boiling water
1 orange
Preheat oven to 150°C.
Combine oats, sifted flour, sugar and coconut in a large bowl. In a small saucepan, melt the butter and golden syrup over a gently heat. Mix the bicarb soda with boiling water, add to melted butter mixture and add this to the dry ingredients. Finely zest the orange and add the zest to the mixture. Stir until combined.
Take a teaspoonful of mixture at a time and roll into small balls. Place these on a lightly greased oven tray and allow room to spread. Cook for about 15 -20 mins, until lovely and golden. Allow to cool on the trays and then eat!
Makes about 30. Try not to eat all in one setting like we did.
The Bondi Cook 
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