Add:
Take level tablespoons of mixture and roll into balls, place on trays 5cm apart, flatten slightly. Bake at 170°C for 15 –20 minutes. Makes approximately 24.
There is an art to achieving the right balance of crunchiness, sweetness, chewiness and snap in an ANZAC biscuit, which involves stirring enough - but not too much - and a good balance of sugars and liquid. These golden delights are just so easy and taste-tempting.