Ben Dearnley
I’ve made these the size of regular biscuits, but they’re also very good made larger. For a crisper biscuit, meanwhile, flatten the balls of dough on the tray before baking.
We’ve done a deep dive on the history of the Anzac biscuit, and you’ll find more Anzac biscuit recipes here.
Ingredients
Method
1.Preheat the oven to 150°C (fan off).
2.Combine oats, coconut, flour and sugar in a mixing bowl.
3.Mix golden syrup, bicarb and 2 tbsp boiling water in a bowl, stir until the mixture is foaming, then stir in melted butter.
4.Stir the syrup and butter mixture into the dry ingredients, and mix well (your hands are good for this). Taste, and add a pinch of salt if it needs it.
5.Place spoonfuls of the mixture on lightly floured trays, leaving plenty of room for them to spread.
6.Bake until they’re dark golden, starting to check around the 10-minute mark.
7.Allow biscuits to cool on the trays (they’re soft when they’re hot).
8.Biscuits will keep for up to a week in an airtight container.
