Anzac Biscuits
Heralding from Australia and New Zealand, Anzac Biscuits are delicious crispy yet chewy cookies, loaded with oats, coconut and golden syrup.
Ingredients
- 140g unsalted butter, in cubes
- 70g golden syrup
- 140g plain/all-purpose flour
- 140g caster sugar
- 60g porridge oats
- 55g desiccated coconut
- 1 teaspoon baking powder
- ½ teaspoon bicarbonate of soda
- ¼ teaspoon salt
Instructions
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Collect together your equipment (see Recipe Notes below) and ingredients.
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Preheat oven to Fan Oven 140°C/160°C/325°F/Gas 3
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Melt the butter and syrup in a large bowl in the microwave. In my microwave, I blitz for 1 minute, give it a stir and then blitz again for a further 15 seconds. Alternatively, slowly melt the butter and golden syrup in a saucepan
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Add all the remaining ingredients: flour, sugar, oats, coconut, baking powder, bicarbonate of soda and salt.
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Mix well and divide into balls using a small ice cream scoop or a 1 tablespoon measurement. Each ball should weigh around 30g and you will make around 18 cookies.
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Use your hands to roll them into neater balls (optional) and place them spread out on a baking sheet. Bake for 6 minutes.
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Remove from the oven and, using a palette knife, press down gently on each biscuit to flatten them slightly.
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Put back in the oven and cook for a further 6 minutes. They will be golden on the edges and thick and soft in the middle. They will look slightly underdone.
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Leave on the baking tray for 10 minutes and then transfer to a cooling rack.
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Eat and enjoy! That simple but sooo good!
Recipe Notes
Equipment:
- large microwave safe bowl or saucepan
- kitchen scales and measuring spoons
- ice cream scoop
- large baking or oven tray lined with baking parchment
Crispy or chewy?
Traditionally these were not served chewy in the centre. If you prefer crispy biscuits cook for 2 – 3 minutes longer or until darker and cooked to your liking