ANZAC Biscuits
Chewy oat-and-coconut biscuits sweetened with golden syrup.
- 30 min
- Easy
- 24 servings
- Australian
- Vegetarian
- Cooks
- 0
- Photos
- 0
Ingredients
- rolled oats150g
- flourplain150g
- desiccated coconut100g
- brown sugar150g
- butter125g
- golden syrup2 tbsp
- baking sodadissolved in 2 tbsp boiling water1 tsp
Method
- 1
Preheat oven to 160°C and line two trays with baking paper.
- 2
Stir together rolled oats, plain flour, desiccated coconut, and brown sugar in a large bowl.
- 3
Melt butter with golden syrup in a saucepan over low heat until smooth.
- 4
Stir baking soda dissolved in 2 tbsp boiling water into the butter mixture — it will foam.
Foaming is the signal to move fast.
- 5
Pour wet mixture over the dry and stir until evenly combined.
- 6
Roll tablespoons of dough into balls and flatten slightly on the trays, well spaced.
They spread a lot.
- 7
Bake until deep golden, about 12–15 minutes. Cool on tray to firm up.
They're soft when hot, crisp when cool.
Per serving
- 117
- kcal
- 2g
- protein
- 16g
- carbs
- 6g
- fat