Anzac Biscuits
Golden oat and coconut biscuits from Australia and New Zealand, crisp at the edge and chewy in the middle.
Ingredients
- 125 g plain flour
- 90 g rolled oats
- 80 g Desiccated coconut
- 130 g caster or granulated sugar
- 125 g Butter
- 2 tbsp Golden syrup
- 1 tsp Bicarbonate of soda
- 2 tbsp boiling water
Method
- Heat the oven to 180°C (160°C fan, 350°F) and line two baking trays with baking paper.
- Mix the flour, oats, coconut and sugar in a large bowl.
- Melt the butter and golden syrup in a small pan over low heat. Stir the bicarbonate of soda into the boiling water, then pour it into the butter pan; it will foam up. Tip straight into the dry ingredients and mix well.
- Roll tablespoons of the mixture into balls, place 5 cm apart on the trays and flatten to about 1 cm thick.
- Bake for 12–14 min until deep golden. Cool on the trays for 5 min, then move to a rack. For chewier biscuits, take them out a couple of minutes sooner.
Tips
- The foaming soda is what makes them light and lacy, so add it to the hot butter at the last moment.
- Traditionally egg-free; they keep for two weeks in a tin.
Sources
Written in our own words after cross-checking these recipes:
Open Anzac Biscuits in Nouns Cooking