Or at least that’s what my bowl tells me…
And actually I’ve modified this recipe to make them even better.
I couldn’t quite bring myself to add so!much!sugar, so I normally reduce the cup of sugar to 3/4 of a cup (every little bit helps). And unless you like them extra crispy, cooking for 20 minutes in my oven is far far too long. At 160 degrees in a non-fan-forced oven, my biscuits take about 15 minutes (it’s about 12 minutes in a fan-forced oven). If you have two trays, set the time for 10 minutes, and then swap them over for the final five. You’ll notice that there are no directions for the size of the biscuit dough balls (gasp!). A generous dessert spoon of dough makes an approximately 1 inch ball, which in turn makes a biscuit that is generous but not excessive (remember – you can always eat more than one!)
To be fair I am not such an Anzac Biscuit connoisseur to be able to define these as Best Ever. However I often have all the ingredients on hand, which means whipping up a batch for unexpected visitors is very quick and easy, and they never last long.