Baking

Anzac biscuits

Name: Anzac biscuits
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 16–18 biscuits
Cuisine: Australian
Ingredients: 1 cup plain flour; 1 cup rolled oats; 1 cup unsweetened desiccated coconut; ¾ cup caster sugar (or white sugar); 150 g unsalted butter; 4 tbsp golden syrup; 1 tsp bicarbonate of soda

Serves 16–18 biscuits Prep 15 min Cook 15 min Total 30 min

Ingredients

1 cup plain flour
1 cup rolled oats
1 cup unsweetened desiccated coconut
¾ cup caster sugar (or white sugar)
150 g unsalted butter
4 tbsp golden syrup
1 tsp bicarbonate of soda

Method

Heat oven to 180°C (160°C fan). Line 2 trays with baking paper.
Mix flour, oats, coconut and sugar in a bowl.
Melt butter and golden syrup over medium-high heat. Stir in bicarb (it will fizz), then take off the heat.
Pour into the dry mix and stir until it just comes together — crumbly but pressable.
Press 1 tbsp portions into balls, flatten into patties, space 2.5 cm apart.
Bake 15 minutes (swap trays halfway) until deep golden, or 12 minutes for chewier biscuits. Cool on trays 5 minutes, then on a rack — they crisp as they cool.

Tip: Thinner patties bake crisper. If dough is too dry add a little melted butter; if sticky add flour. Golden syrup is the flavour — treacle plus honey is the usual substitute.

Source: RecipeTin Eats