Anzac Biscuits
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Servings
22 biscuits
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Dessert
Anzac Biscuits
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The original recipe mentions that you can double the golden syrup for a chewier biscuit. I have tried that and find them too sweet for me, so I tend to stick to the original amount.
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Ingredients
- 125 grams (4 1/2 ounces) butter unsalted
- 25 grams (1 tablespoon) golden syrup
- 210 grams (1 cup + 2 tablespoons) brown sugar light or dark; original recipe calls for sugar so use whatever you have
- 100 grams (1 cup) rolled oats old-fashioned
- 65 grams (1 cup) desiccated coconut unsweetened
- 150 grams (1 cup + 1 tablespoon) all-purpose flour
- 1 teaspoon baking soda
- 2 tablespoons water boiling
- salt pinch
Instructions
- Turn the oven on to 160ºC (325ºF) and line a baking sheet with parchment paper or a silicone baking mat.
- Melt the butter and golden syrup in a saucepan on low heat.
- Measure the oats, coconut, flour, sugar and a pinch of salt into a mixing bowl.
- Mix the baking soda and hot water in a little glass and check that it is fizzing away. Take the saucepan off the heat and pour the water/baking soda mix into the melted butter and golden syrup. It should foam up immediately.
- Pour it into the dry mix and stir. It comes together very easily.
- Roll into golf-ball sized balls, place on the baking sheet and give them a light squash so they are flat on top. They spread quite a bit so make sure to leave room.
- Bake for 9-11 minutes (in my old oven it was 11, in my new oven it is 9). They are ready when they are quite golden all over and smell divine. They are deceptively soft when they come out of the oven but they harden up a lot, so don’t be fooled - unless you like them really crispy!
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