Australian · Dessert
Anzac Biscuits
Chewy oat biscuits with golden syrup and coconut, created to commemorate Australian and New Zealand Army Corps. These classic cookies have a perfect balance of sweet and nutty flavors with a satisfying texture.
The Method
Instructions
First things first, let's get your oven ready by preheating it to 160 degrees Celsius , or if you're using a fan oven, set it to 140 degrees Celsius , or gas mark 3 . While the oven is warming up, take two baking trays and line them with parchment paper. This will make sure your Anzac biscuits don't stick and come off easily after baking.
Now, grab a large mixing bowl and toss in your dry ingredients: the oats, flour, caster sugar, and shredded coconut. Give them a good stir so everything is evenly mixed together. This helps distribute all those lovely flavors right from the start.
Next up, you'll want to gently melt the butter and golden syrup together. Pop them into a small saucepan over low heat and slowly warm them until they're just melted and combined. No rushing here; keep it gentle so the mixture doesn't burn or bubble too much.
While that's happening, take a small bowl and mix your bicarbonate of soda with some boiling water. Once it's all combined, pour this into the warm butter and syrup mixture. Heads up, it will foam up quite a bit , this is totally normal and part of what gives your biscuits their perfect texture.
Pour this frothy butter mixture over your dry ingredients in the large bowl. Using a wooden spoon or spatula, stir everything together until all the oats and flour are well coated. The mixture should feel moist and hold together nicely when you press some between your fingers , if it's too crumbly, give it a little more stirring.
Now it's time to shape your biscuits. Scoop out tablespoons of the mixture and roll them into balls with your hands , try to keep them about the same size so they bake evenly. Place these balls on your prepared trays, leaving a little space between each one to give them room to spread as they bake. Once they're all there, take your hand and gently flatten each ball slightly. This will help them bake into that classic Anzac biscuit shape.
Pop your trays into the oven and bake the biscuits for about 15 to 18 minutes . Keep an eye on them , they'll turn a lovely golden brown when they're ready. When you take them out, don't worry if they still feel a bit soft to the touch; they will firm up as they cool down. Let them rest on the trays for about 5 minutes to start setting up, then carefully transfer them to a wire rack to cool completely. This way, they'll crisp up just right and be perfect for enjoying with a cup of tea.
Now, grab a large mixing bowl and toss in your dry ingredients: the oats, flour, caster sugar, and shredded coconut. Give them a good stir so everything is evenly mixed together. This helps distribute all those lovely flavors right from the start.
Next up, you'll want to gently melt the butter and golden syrup together. Pop them into a small saucepan over low heat and slowly warm them until they're just melted and combined. No rushing here; keep it gentle so the mixture doesn't burn or bubble too much.
While that's happening, take a small bowl and mix your bicarbonate of soda with some boiling water. Once it's all combined, pour this into the warm butter and syrup mixture. Heads up, it will foam up quite a bit , this is totally normal and part of what gives your biscuits their perfect texture.
Pour this frothy butter mixture over your dry ingredients in the large bowl. Using a wooden spoon or spatula, stir everything together until all the oats and flour are well coated. The mixture should feel moist and hold together nicely when you press some between your fingers , if it's too crumbly, give it a little more stirring.
Now it's time to shape your biscuits. Scoop out tablespoons of the mixture and roll them into balls with your hands , try to keep them about the same size so they bake evenly. Place these balls on your prepared trays, leaving a little space between each one to give them room to spread as they bake. Once they're all there, take your hand and gently flatten each ball slightly. This will help them bake into that classic Anzac biscuit shape.
Pop your trays into the oven and bake the biscuits for about 15 to 18 minutes . Keep an eye on them , they'll turn a lovely golden brown when they're ready. When you take them out, don't worry if they still feel a bit soft to the touch; they will firm up as they cool down. Let them rest on the trays for about 5 minutes to start setting up, then carefully transfer them to a wire rack to cool completely. This way, they'll crisp up just right and be perfect for enjoying with a cup of tea.
Pairs Well With
