ANZAC Biscuits (with Almonds)
User Reviews
5
-
Prep Time
5 mins
-
Cook Time
15 mins
-
Total Time
20 mins
-
Servings
18 cookies
-
Course
Dessert
-
Cuisine
Australian, New Zealand
ANZAC Biscuits (with Almonds)
Description
ANZAC Biscuits (with Almonds) blend oats, flour, brown sugar, shredded coconut, and almonds in a dough enriched with melted butter and golden syrup. The addition of baking soda dissolved in boiling water interacts with the syrup and butter, helping the biscuits spread and develop a chewy texture. Vanilla and almond extracts add complexity and depth to the flavor.
During baking, these biscuits turn a warm golden brown at the edges while remaining tender in the center. Their texture is a balance of crunch and chewiness, accented by the toasted almonds and shredded coconut.
They will cool on a wire rack after baking to maintain their texture and are best enjoyed with tea or coffee. The golden syrup imparts a characteristic flavor that distinguishes them from other sweet biscuits.
Because golden syrup has a unique taste without adequate substitutes, it's advised not to replace it with corn syrup or molasses. Using toasted almonds heightens the nutty flavor compared to raw almonds.
Ingredients
- 1 cup all-purpose flour unbleached
- 1 cup rolled oats
- 1 cup brown sugar packed
- brown sugar for low sugar option, or alternative
- 3/4 cup coconut desiccated/shredded
- 1/2 cup almonds raw or toasted but toasted has more flavor, slivered
- 1/4 teaspoon salt
- 1/2 cup butter
- 2 tablespoons golden syrup , see Note
- golden syrup click link for the recipe - it's super easy to make!, homemade
- 1/2 teaspoon baking soda
- 2 tablespoons water boiling
- 1 teaspoon vanilla extract quality pure
- 1/2 teaspoon almond extract quality pure
Instructions
- Preheat the oven to 350 degrees F.
- Combine all the dry ingredients (except for the baking soda) in a mixing bowl.
- In a small saucepan, melt the butter and add the golden syrup. Add the vanilla and almond extracts. Stir the baking soda into the boiling water and then add to the butter mixture.
- Pour the wet mixture into the dry mixture and stir to combine.
- Scoop out 1-inch balls and place them 3 inches apart on a nonstick cookie sheet (cookies will spread - they are thin and chewy). Bake 13-15 minutes or until golden brown on the edges.
- Let sit for 3-4 minutes before transferring them to a wire rack to cool completely.
Notes
- Use golden syrup for authentic flavor as substitutions significantly change taste.
- To toast almonds, spread them on a baking sheet and bake at 350°F for about 5-10 minutes, until fragrant.
- Cool biscuits on a wire rack to keep texture crisp and chewy.
- Store in an airtight container to maintain freshness for several days.
User Reviews
Overall Rating
5
You'll Also Love
