This is, by and large, a faithful rendition of the classic Anzac biscuits. The salted rosemary sprinkle works on a symbolic and culinary level.
Want more Anzac biscuit recipes?
Anzac biscuits with salted rosemary
The classic biscuits you know and love, with a twist.
- 20 mins preparation
- 20 mins cooking
- Makes 14 biscuits
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Ingredients
- 90 gm (1 cup) rolled oats
- 160 gm (1 cup) wholemeal plain flour
- 165 gm (¾ cup firmly packed) brown sugar
- 40 gm (½ cup) desiccated coconut
- 125 gm butter, chopped
- 2 tbsp golden syrup
- 1 tsp bicarbonate of soda
- ½ tsp sea salt flakes
- 1 tbsp rosemary leaves
Method
- 1Preheat oven to 170°C. Line 2 large oven trays with baking paper. Combine oats, flour, sugar and coconut in a bowl. Combine butter and golden syrup in a saucepan and stir over low heat until butter is melted. Combine bicarbonate of soda and 2 tbsp boiling water in a bowl, add to butter mixture then stir into dry ingredients until well combined.
- 2Roll level tablespoons of mixture
into balls then place on prepared trays 5cm apart. Press down lightly and sprinkle with salt and rosemary. Bake until golden brown, swapping trays halfway through cooking, until deep golden (18-20 minutes). Cool on trays.
Notes
For crisper biscuits flatten slightly more and bake an additional 1-2 minutes. Biscuits will keep for 1 week in an airtight container but will soften slightly.
