I don’t know if it’s the potato chips, the molasses,
or the wanton disregard for what constitutes a traditional ANZAC biscuit,
but my GOD do these have that mythical ANZAC consistency:
thin, buttery, chewy in the middle, lacy like florentines at the edge…*heart eyes*
Heavily adapted from the Pink Bytes recipe for traditional ANZACs.
2 cups rolled oats
2 cups plain flour
2 cups brown sugar
3/4 cup pretzels + potato chips/crisps (crushed into tiny pieces)
3/4 cup sultanas (or mixed dried fruit)
1/4 cup sunflower seeds (or chopped almonds)
2 tbsp molasses
2 tbsp honey
1 tsp baking powder
2 tbsp boiling water
- Preheat the oven to 155° C.
- Put the oats, flour and sugars in a very large mixing bowl.
- Crush up the pretzels and potato chips into a measuring cup — you want about 3/4 cup total. Add to the flour/oats.
- Add another cup of add-ins: sultanas and sunflower seeds.
- Melt the butter, molasses, honey and vanilla together in a small saucepan, stirring until it’s all combined.
- In a mug, dissolve the baking powder in the boiling water, then add this mixture to the butter/molasses etc. mixture, whisking briskly (it will fluff up a little bit — this is a good thing!)
- Pour the wet ingredients into the dry ingredients, then mix well with a wooden spoon.
- Grab a tablespoonful of dough, squeeze it into a firm ball and place it carefully on a baking tray — remember these will spread, so no more than 6 per tray is a good idea.
- Bake for about 6 minutes, then take the tray out of the oven and press the half-cooked biscuits flat with the back of a spatula.
- Return the trays to the oven and bake for another 6 minutes or so, or until the edges of the cookies are starting to brown and the middles look a little bit solid. (They’ll still be quite gooey until they cool, so take care getting them from the tray onto the cooling rack.)
- Allow the biscuits to cool completely so you get that ideal crispy/chewy texture. They’d be incredible as the “frame” of an ice-cream sandwich, by the way.
*Etymologically, a “biscuit” has to be baked twice, which — if you count taking these out of the oven to press them flat halfway through — explains why these, like the traditional ANZAC biscuits, are not “cookies”.