Crispy Anzac Biscuit with Sunflower Seeds

Do you know that during World War 1, It was said that Anzac biscuits were sent by wives to their soldier husbands abroad? Made with mainly rolled oats, flour and desiccated coconut, these biscuits are versatile, filling, nutritious, delicious and do not spoil easily (and of course, made with much love). No wonder it became a perfect choice of food to be brought for long traveling.

Thank goodness that today, we get to enjoy it even though we are not having a war. Anzac biscuits can be made chewy or crispy. My families are obsessed with crispy cookies. This recipe, with the addition of sunflower seeds, will help you to make the ultimate crispy, crumble in the mouth type of Anzac cookies.

We enjoy every single bits of the cookies, hope you will like it too

Anzac Biscuits with Sunflower Seeds
(Makes around 40 medium size cookies)

Ingredients

1 cup rolled oats
1 cup plain flour, sifted
1 cup brown sugar
3/4 cup desiccated coconut
1/2 tbsp sunflower seeds
1/2 tsp lemon juice
125g butter
2 tbs golden syrup
1/2 tsp bicarbonate of soda
1 tbsp boiling water

Cooking Directions

In a mixing bowl, mix together oats, sifted flour, sugar, coconut, sunflower seeds and lemon juice.
In a sauce pan, heat butter and golden syrup, cook over low heat until melted.
Mix bicarbonate of soda with boiling water.
Combine together (1), (2), and (3), mix well. The dough will be rather crumbly.
Preheat oven to 150 degree Celsius.
Take spoonfuls of mixture and place on baking sheets. Slightly press down and flatten the cookie dough to firm it up.
Bake in the oven at 150 degree Celsius for 20 minutes or until golden brown. Transfer to wire racks to cool.