A classic Anzac biscuit recipe
There's nothing quite like a home-made Anzac biscuit, still warm from the oven and with a bit of chew. This classic recipe does exactly what it says on the tin - and that's how we like it.
Ingredients
- 150 gm (1 cup) plain flour
- 70 gm toasted rolled oats (see note)
- 130 gm brown sugar
- 25 gm (1/3 cup) dessicated coconut
- 150 gm butter, melted and cooled
- 2 tbsp golden syrup
- Moist coconut flakes (optional), to scatter
Instructions
- 1
1.: Preheat oven to 170°C. Grease 2-3 oven trays and line with baking paper. Combine dry ingredients in a bowl with ¼ tsp sea salt flakes. Add melted butter and golden syrup and stir to combine.
- 2
2.: Roll golf-ball-sized rounds of dough into balls and place 5cm-6cm apart on trays, then flatten slightly. Scatter with moist coconut flakes and bake until golden (14-18 minutes). Cool briefly on trays and serve warm or allow to cool completely on trays before serving. Remaining biscuits will keep in an airtight container for 2 days.
Cook it from the original
This recipe comes from gourmettraveller.com.au. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on gourmettraveller.com.au