Celebrate the spirit of Anzac with a biscuit everybody loves. This Anzac biscuit recipe is on the crunchier side, perfect for dipping into an arvo cup of tea.
- 1 ¼ cups quick oats
- 1 cup plain flour
- 1 cup caster sugar
- ½ cup desiccated coconut
- ½ cup shredded coconut
- 150 g unsalted butter, chopped
- 2 tbsp golden syrup
- 1 tsp bicarbonate of soda
- 2 tbsp boiling water
- Line three oven trays with baking paper.
- Combine oats, flour, sugar and both coconuts in a large bowl. Mix well.
- Melt butter and syrup in a medium saucepan over a low heat. Remove from heat. Dissolve soda in water in a heatproof jug. Stir into butter mixture.
- Pour butter mixture over oat mixture. Stir well until combined.
- Roll rounded tablespoons of mixture into balls. Place 5cm apart on prepared trays. Press to slightly flatten.
- Cook two trays in a moderately slow oven (160C) for about 16 to 18 minutes, or until very golden brown. Remove from oven. Repeat with remaining tray.
- Stand biscuits on trays for 10 minutes. Transfer to wire rack to cool.
Quick oats are also known as instant oats. You may find it easier to use your hand to combine butter mixture with oat mixture. Biscuits can be made up to four days ahead. Store in an airtight container.
This recipe is…
Please note, nutritional information is approximate and based on the uncooked ingredients.
|- Saturated fat||7.3 g|
|Total carbohydrates||17.2 g|
|- Sugars||10.6 g|
|Dietary fibre||1.7 g|