ANZAC Biscuits

🧂 Ingredients

• 1 cup Rolled oats(Old-fashioned rolled oats are preferred for texture. Avoid instant oats.)
• 1 cup Plain flour(All-purpose flour works best.)
• 1 cup Desiccated coconut(Unsweetened desiccated coconut provides the best flavor.)
• 1 cup Brown sugar(Packed light brown sugar is ideal for moisture and flavor.)
• 125 g Unsalted butter(Cut into cubes for easier melting.)
• 2 tbsp Golden syrup(This is a key ingredient for authentic flavor and texture. Do not substitute.)
• 1 tsp Baking soda(Also known as bicarbonate of soda.)

👨‍🍳 Instructions

1. 1

   Preheat your oven to 160°C (320°F). Line two baking sheets with parchment paper.

   ⏱️ 2 minutes
2. 2

   In a large mixing bowl, combine the rolled oats, plain flour, desiccated coconut, and brown sugar. Whisk gently to ensure they are evenly distributed.

   ⏱️ 3 minutes
3. 3

   In a small saucepan over low heat, melt the butter. Once melted, stir in the golden syrup. Continue to heat gently for about 1 minute, until just combined and warm.

   ⏱️ 5 minutes
4. 4

   Remove the saucepan from the heat. Dissolve the baking soda in 1 tablespoon of boiling water (this helps it activate and creates a better texture). Carefully pour the dissolved baking soda mixture into the warm butter and golden syrup. The mixture will foam up significantly. Stir quickly to combine.

   ⏱️ 2 minutes
5. 5

   Pour the wet ingredients into the dry ingredients. Mix thoroughly with a wooden spoon or spatula until everything is well combined and a sticky dough forms. Ensure there are no dry pockets of flour.

   ⏱️ 3 minutes
6. 6

   Using lightly oiled hands or two spoons, roll tablespoon-sized portions of the dough into balls. Place them onto the prepared baking sheets, leaving about 5 cm (2 inches) between each biscuit as they will spread. Gently flatten each ball with the palm of your hand or the bottom of a glass to about 1.5 cm (0.5 inch) thickness.

   ⏱️ 5 minutes
7. 7

   Bake for 12-15 minutes, or until the edges are golden brown and the centers are still slightly soft. For chewier biscuits, bake for the shorter time. For crispier biscuits, bake for a few minutes longer. Watch carefully to prevent burning.

   ⏱️ 12-15 minutes
8. 8

   Remove the baking sheets from the oven and let the biscuits cool on the sheets for 5 minutes. This allows them to firm up. Then, carefully transfer them to a wire rack to cool completely.

   ⏱️ 10 minutes

💡 Pro Tips

• ✓Golden syrup is essential for the authentic ANZAC biscuit flavor and texture; it cannot be substituted.
• ✓For chewier biscuits, remove them from the oven when the centers are still soft and slightly pale. They will continue to firm up as they cool.
• ✓For crispier biscuits, bake them until they are a deeper golden brown all over. They will become quite crisp once fully cooled.
• ✓The absence of eggs is traditional and contributes to the biscuit's shelf life and unique texture.

🔄 Variations

• Add 1/2 cup of chopped macadamia nuts to the dry ingredients for a nutty crunch.
• Once cooled, dip the bottoms of the biscuits in melted dark or milk chocolate for an indulgent twist.

🥗 Nutrition

Per serving