Anzac biscuits
HB-0058 · Hand-built original · Australian
AustralianDessertVegetarianEgg-freeLow-SodiumHigh Fiber
Main ingredient: oats
Pairs well with: coffee, vanilla ice cream, fresh berries, whipped cream
Serving count not stated for this recipe, so quantities are shown as written.
Ingredients
- 3 oz porridge oats
- 3 oz desiccated coconut
- 3½ oz plain flour
- 3½ oz caster sugar
- 3½ oz butter, plus extra for greasing
- 1 tbsp golden syrup
- 1 tsp bicarbonate of soda
- 2 tbsp boiling water
Method
- Heat the oven to 350°F. Grease or line two baking trays.
- Mix the oats, coconut, flour and sugar in a large bowl.
- Melt the butter with the golden syrup in a small pan over low heat, stirring until combined.
- Stir the bicarbonate of soda into the boiling water — it will froth up — then immediately pour it into the butter mixture.
- Pour the wet mixture over the dry ingredients and stir until everything is evenly combined.
- Roll level tablespoons of the mixture into balls and place on the trays, spacing them well apart as they spread. Flatten each slightly with your fingers.
- Bake for 12 to 15 minutes until deep golden. They will feel soft in the centre but firm up as they cool.
- Leave on the trays for 5 minutes, then transfer to a wire rack to cool completely. Store in an airtight tin for up to a week.
Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).