ANZAC BISCUITS

Traditionally Anzac Biscuits are made to commemorate Anzac Day in Australia & New Zealand. This day we pay our respects to soldiers who have fought for the freedoms we enjoy. 

It is said wives sent Anzac biscuits to husbands on the front lines as they travelled and kept well over long distances and for long periods of time. 

I make these biscuits each year and this recipe yields giant cookie style biscuits crunchy outsides & chewy insides. No one can ever stop at one!
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NOTE: Some recipes use caster or white sugar, it will work but won’t have the same colour or feel. I’ve used shredded coconut for extra texture but feel free to use desiccated.
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INGREDIENTS
  • 1 cup plain flour
  • 1 cup rolled oats
  • 1 cup shredded unsweetened coconut
  • 1 pinch salt
  • 3/4 cup brown sugar
  • 150g unsalted butter
  • 4 tbsp golden syrup
  • 1 tsp bicarb soda

METHOD
  1. Mix together all dry ingredients (except bicarb)
  2. Melt butter & golden syrup together on low heat: only just enough to melt butter. Try not to overheat
  3. Take off heat & add bicarb. You might see some foam that’s okay
  4. Mix wet into dry, combine well
  5. Make 8 giant balls, place on lined baking tray with space to spread
  6. Bake at 160°C for 15-18mins or until golden on the outside (shorter bake time makes softer cookies, longer for crunchy)
  7. Allow to rest on tray at least 5mins so they can set before moving (or eating) them

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