Our most patriotic biscuits! These oat biscuits are so more-ish, you won’t be able to stop at just one. Share them around on Anzac Day, or any other day of the year.
Anzac biscuits
Course: All Recipes, Baking, Entertaining, Lunch Box, Snacks, VegetarianDifficulty: MediumMakes
20
Prep time
10
minutesCooking time
15
minutesOther
n/a
Shared by…
a member of the Wahroonga community
Our most patriotic biscuits! These oat biscuits are so more-ish, you won’t be able to stop at just one. Share them around on Anzac Day, or any other day of the year.
Ingredients
1 cup rolled oats
1 cup plain flour
2/3 cup brown sugar
2/3 cup desiccated coconut
125g butter
2 tbs golden syrup
1/2 tsp bicarbonate of soda
Method
- Preheat oven to 160C fan forced. Grease 3 baking trays and line with baking paper.
- Combine the oats, flour, sugar and coconut in a large bowl. Place the butter, golden syrup and 2 tablespoons of cold water in a microwave-safe bowl or jug. Cook for 3 mins on Medium/50% power, stirring every minute, or until butter has melted. Stir in the bicarb.
- Pour the butter mixture into the dry ingredients and mix until well combined.
- Roll tablespoonfuls of the oat mixture into balls and place on the prepared trays about 5cm apart. Flatten slightly.
- Bake for 10-12 mins for chewy Anzacs, or until light golden. For crunchy Anzacs, cook for 12-15 minutes, or until golden. Leave on trays for 5 mins before carefully transferring to wire racks to cool completely. (They will harden upon cooling.) Serve.
Tips and notes
- Store in an airtight container for up to 2 weeks. The biscuits will soften a little in the container, but will still taste great.
