Anzac Biscuits Recipe
These biscuits (cookies) have an oaty, golden syrup flavour. On the day of baking, they are crunchy on the outside. During storage they develop a softer texture.
Makes about 25 biscuits.
120g butter
2 tablespoons (40ml) golden syrup
92g (1 cup) rolled oats
85g (1 cup) desiccated coconut
150g (1 cup) plain flour
168g (3/4 cup) caster sugar
1 tablespoon (20ml) boiling water
1/2 teaspoon bicarbonate of soda
Preheat oven to 160 degrees Celsius (140 degrees fan-forced).
Line one or two large baking trays with baking paper.
Place butter and golden syrup in a small saucepan over low heat, stirring occasionally.
Stir oats, coconut, flour and sugar together in a large bowl.
When butter has melted, combine soda and boiling water in a small bowl and stir into butter and golden syrup mixture.
Add wet ingredients to dry ingredients and stir until well combined.
Roll level, firmly packed tablespoons of the mixture into balls and place about 5cm apart on the trays.
Slightly flatten the balls with a fork.
Bake for about 16-19 minutes, until biscuits are golden brown but still soft (a longer cooking time will produce a crisper, drier biscuit). If you don't have a fan-forced oven, and are baking two trays of biscuits at a time, swap the positions of the trays halfway through the baking time. This will allow the biscuits to cook more evenly. You may also need to extend the baking time by a few minutes.
Cool biscuits on trays or wire racks.
Store cooled biscuits in an airtight container. © www.exclusivelyfood.com.au
17 Comments:
great recipe i altered it a bit add used rye flour instead of wheat flour tastes heaps better:P
Fantastic recipe - made even better adding a mixture of sunflower seeds, pumpkin seeds, pine nuts & slivered almonds (about 2tsp each). Also used 1/2 dessicated 1/2 shredded coconut, and 1/2 brown 1/2 white sugar. YUM
I used brown sugar with this recipes and made them really yummy and chewy in the middle. All my freinds said that they were the best Anzacs they had ever tasted.
excellent rainy day recipe, i found shredded cocounut added some nice texture to the recipe. A tip to beginners (like myself!) remember not to have the tray too close to whatever element you're using such as gas or electric because the high butter content can burn before you know it!
I've never made ANZAC biscuits before but this method was explained so very well, that even I managed to make delicious ANZAC biscuits!
They were all eaten up within seconds, honestly!
This is a really nice and straight forward recipe. I don't really bake much, so need all the help I can get. Thanks for the great photos and easy to follow instructions.
never thought to use brown sugar in Anzacs, but was great. Thankyou
I have attempted to make Anzac cookies in the past but they never seem to work out. This recipe was a success. They turned out great - just like the many other recipes on this website.
Unlike many recipes found on the internet, this one was acurate and turned out perfect! thank you :)
Yummy fresh out of the oven, still yummy a few days later. A fabulous recipe thank you
YUUUUUUUUUUUUUUUUUUMY!!!!!!!
THEY TAST SOOOOOOOOO GOOD, THE TEXTURE IS GREAT, NEVER HAD ANYTHING LIKE IT. ALTHOUGH I AM 14 YEARS OLD, I THINK THIS IS SOOOO EASY TO MAKE. IF THERE R ANY OTHER TEENS OUT THERE BAKING 4 COOKING CLASSSSES, THEY SHOULD COME TO THIS SITE.
I AM STILL EATING 1 NOW...
ps. THEY R BETTER THAN MY GREAT GRANNIES. SHE USED TO MAKE THEM DURIN WW I
YUUUUUUUUUUUUUUUUUUUUMY!!!!!!!!
10/10!!! We all loved these perfect Anzac Biscuits. Thank you, ladies - well done! :)
Note: I did need to add just a tad more melted butter (eg 20-30g more) to bind the wet and dry ingredients in order to form balls.
Kind regards, Nita - Melbourne, Australia.
I have a recipe on an old place mat that my mother gave me - it also says to add ginger? I have always added ginger and it still turns out yummy!
just made these biscuits - took all suggestions and used rye flour, added some nuts and seeds and ginger. Absolutely delicious. But also wanted to say thanks for putting the measurements in grams and cups - being English and living in France I cant make head or tail of cups and all recipes with cups I try fail. Especially since US and Australian cups are different. These turned out just perfect.
Just wondering if these biscuits can be frozen?
We haven't tried freezing these biscuits, but it should be fine to do so.
I had an urge for Anzac biscuits this morning, but remembered being a bit dissatisfied with the last recipe I used. Stumbled across your method and thought that'll do.
They were perfect - golden brown and firm on the outside, chewy on the inside. I'm trying not to eat them all before the kids come home. Thanks, Kylie
Post a Comment
<< Home