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. For a thinner, chewier style of biscuit, please see our other Anzac biscuit recipe.
Makes about 25 biscuits.
We use a 20ml tablespoon and 250ml measuring cup for all of our recipes.
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 (baking soda)
Preheat oven to 160 degrees Celsius (140 degrees Celsius fan-forced). If you will be baking one tray of biscuits at a time, move the oven rack to the centre of the oven. If you wish to bake two trays of biscuits at a time, place one oven rack in the upper half of the oven and one in the lower half of the oven.
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. © exclusivelyfood.com.au
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