Anzac Biscuits revisited

Since the day itself I’ve cooked Anzac Biscuits a couple of times. They seem to be the kind of biscuit that doesn’t really know how to go off, getting slightly more chewy after the first day they’re baked but none the less tasty for that. Quick and easy to put together, involving no specialist equipment (by which, at the moment, I mean an electric mixer or food processor), the reward of having a wire tray-load of Anzac Biscuits cooling far outweighs the effort of making them. With their mixture of oats and coconut they’re a great pick-me-up for that mid-afternoon slump and are a perfect addition to lunchboxes. So simple, so easy, and with a long shelf life – what more could you want in a biscuit?



Food writer. Broadcaster. Blogger. Author. Married to Eight Degrees Brewing. Member of the Irish Food Writers' Guild, founder of Irish Food Bloggers Association and co-author of Sláinte: The Complete Guide to Irish Craft Beer & Cider (New Island)

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