Kiddipedia
My Anzac biscuit recipe honours traditional recipes but this one is nice and buttery and adds a bit of chew… so ideal flavour and texture to help set it apart.
Makes 36 biscuits | Prep 15 min | Cook 30 min
Ingredients
1 cup rolled oats
cup unsweetened shredded desiccated coconut
1 cup plain flour
1 cup sugar
185 g unsalted butter
3 tbsp golden syrup
2 tbsp boiling water
1 ½ tsp bicarb soda
Method
- Position racks in the top third and centre of the oven and preheat the oven to 150°C. Line two large (45 × 33 × 2.5 cm) heavy, rimmed baking sheets with parchment paper.
- In a large bowl, mix the oats, coconut, flour, and sugar to combine.
- In a medium heavy saucepan, stir the butter and syrup over low heat until the butter is melted. Remove the saucepan from the heat. In a small bowl, stir the water and bicarbonate soda together, and stir into the butter mixture. Stir into the flour mixture.
- Using 1 tablespoon dough for each cookie, drop 12 mounds of dough onto each baking sheet, spacing them evenly. Do not crowd the biscuits, as they will spread considerably.
- Bake the biscuits, switching the positions of the sheets from top to bottom and front to back halfway through baking, for about 15 minutes, or until golden brown. Let cool on the baking sheet for 5 minutes.
- Transfer the biscuits to wire racks and let cool completely. The biscuits will become slightly crisp and chewy once cooled. Repeat with the remaining dough, being sure that the baking sheets are completely cooled before adding the dough. The biscuits can be stored at room temperature in an airtight container for up to five days.
Thanks to Curtis Stone for the recipe.
