Anzac Biscuits

Method

1
Preheat your oven to 175°C fan-forced (195°C conventional).
2
Line a couple of large baking trays with baking paper and set aside.
3
Thoroughly mix oats, coconut, flour, wattle seed, and sugar in a large bowl.
4
Combine water and bicarb in a small bowl and whisk to dissolve.
5
Put the butter and golden syrup into a small saucepan over low heat and warm, stirring occasionally until the butter has browned (and you can smell a nutty aroma).
6
Remove the pan from the heat. Then add the water and bicarb mix into the butter mixture and stir till it begins to foam.
7
Add the wet mixture to the dry. Mix well until there are no dry spots. Leave to cool slightly to room temperature.
8
Portion the biscuits into 45 g ball shapes and place them onto the prepared baking trays.
9
Bake for 8-12 minutes until nice and golden.
10
Season with a few flakes of salt on top.

...And that's it, enjoy!

Have you cooked this recipe?

Ingredients

Ingredients
- 125 g rolled oats
- 75 g shredded coconut
- 150 g pastry flour
- 3 g wattle seed (roasted and ground)
- 100 g muscovado sugar
- 50 g water
- 4 g bicarbonate of soda
- 175 g unsalted butter
- 45 g golden syrup
- 2 g sea salt flakes

Shopping list for this recipe

Woolworths

Anzac Biscuits

Name: Anzac Biscuits
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 8 servings
Cuisine: Australian, New Zealand
Ingredients: 125 g rolled oats; 75 g shredded coconut; 150 g pastry flour; 3 g wattle seed (roasted and ground); 100 g muscovado sugar; 50 g water; 4 g bicarbonate of soda; 175 g unsalted butter; 45 g golden syrup; 2 g sea salt flakes

Hugh Allen

Cooking

8 min

Overall

27 min

Ready by

—

Level

8 serves

metric

1 tip

Method

1
Preheat your oven to 175°C fan-forced (195°C conventional).
2
Line a couple of large baking trays with baking paper and set aside.
3
Thoroughly mix oats, coconut, flour, wattle seed, and sugar in a large bowl.
4
Combine water and bicarb in a small bowl and whisk to dissolve.
5
Put the butter and golden syrup into a small saucepan over low heat and warm, stirring occasionally until the butter has browned (and you can smell a nutty aroma).
6
Remove the pan from the heat. Then add the water and bicarb mix into the butter mixture and stir till it begins to foam.
7
Add the wet mixture to the dry. Mix well until there are no dry spots. Leave to cool slightly to room temperature.
8
Portion the biscuits into 45 g ball shapes and place them onto the prepared baking trays.
9
Bake for 8-12 minutes until nice and golden.
10
Season with a few flakes of salt on top.

...And that's it, enjoy!

Have you cooked this recipe?

Ingredients

Ingredients
- 125 g rolled oats
- 75 g shredded coconut
- 150 g pastry flour
- 3 g wattle seed (roasted and ground)
- 100 g muscovado sugar
- 50 g water
- 4 g bicarbonate of soda
- 175 g unsalted butter
- 45 g golden syrup
- 2 g sea salt flakes