All Recipes Anzac Day Biscuits/Cookies

Anzac Biscuits

Anzac Biscuits

Makes about 20 large or 40 small biscuits.

100g (1 cup) rolled oats
150g (1 cup) plain flour, sifted
90g (1 cup) desiccated coconut
150g (3/4 cup) brown sugar, firmly packed
125g butter
2 tablespoons golden syrup
1 teaspoon bi-carbonate soda

1. Preheat the oven to 170°C (fan-forced). Line 2 baking trays with baking paper.
2. Combine the rolled oats, flour, desiccated coconut and sugar in a large bowl.
3. Place the butter and the golden syrup in a small saucepan over medium heat, stirring until the butter has melted.
4. Next, stir the bi-carbonate soda into 2 tablespoons boiling hot water and then into the hot butter and syrup (it will bubble up a little here, but don’t be alarmed), then pour the mixture into the dry ingredients. Use a wooden spoon to stir until combined.
5. Spoon tablespoon-sized dollops onto the prepared trays, making sure there is at least 5cm between dollops as they spread during cooking.
6. Place in the preheated oven. Bake for 12-15 minutes, until golden brown. Transfer to a wire rack to cool.

1. Don’t use quick-cook oats. Rolled oats from a health food store are best as they don’t go mushy.
2. For something different, add 1/4 cup of finely diced glace ginger through the mixture.
3. These biscuits are delicious drizzled with a little melted chocolate over the top.
4. The shorter the cooking time, the chewier the biscuit. If you want crunchy Anzacs, keep them in the oven until they turn a dark golden brown.

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