ANZAC Biscuits
Learn how to make these iconic biscuits from down under; the chewy, coconutty, crumbly ANZAC Biscuit
Ingredients
- 1 cup Plain flour
- 1 cup Rolled oats
- 1 cup Desiccated coconut
- 100 g Brown sugar about 1/2 cup firmly packed
- 55 g Caster sugar
- 125 g Butter
- 2 tbsp Golden syrup
- 2 tbsp Water
- 1/2 tsp Bicarb soda
Instructions
- Preheat your oven to 160C | 320F (fan) and line 2 baking trays with baking paper.
- Mix together 1 cup each of oats, flour and coconut, 100g brown sugar and 55g caster sugar.
- Stir 125g butter, 2 tbsp golden syrup and 2 tbsp water in a small saucepan over medium heat until the butter has melted. When the mixture is smooth, add 1/2 tsp bicarb soda - the mixture will foam up.
- Add the oat mixture and stir until combined.
- Depending on how you like your Anzac biscuits, roll level (for flatter biscuits) or heaped (for fuller biscuits) tablespoons of the combined mixture into balls and place about 5cm apart on the baking trays. The mixture may seem too dry and like you should add more water. It's fine. Press the mixture together into tight balls and they'll hold together just fine. Press down slightly without crumbling the biscuits so they have a nice, flat top.
- Bake in the preheated oven for about 15 minutes, or until golden brown. Swap the trays halfway through the bake to get them nice and even.
- Next, remove the biscuits from the oven and leave to cool for about 10 minutes before transferring to a cooling rack.
- Store in an airtight container. I don't really know how long these will last but they were made to last... so you'll probably eat them before they go bad, if they even can.