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ANZAC Biscuits
These biscuits (cookies) have an oaty, golden syrup flavour. On the day of baking, they are
crunchy on the outside. During storage they develop a softer texture.
Makes about 25 biscuits.
120g butter
2 tablespoons (40ml) golden syrup
92g (1 cup) rolled oats
85g (1 cup) desiccated coconut
150g (1 cup) plain flour
168g (3/4 cup) caster sugar
1 tablespoon (20ml) boiling water
1/2 teaspoon bicarbonate of soda (baking soda)
Preheat oven to 160 degrees Celsius (140 degrees Celsius fan-
forced). If you will be baking one tray of biscuits at a time, move
the oven rack to the centre of the oven. If you wish to bake two
trays of biscuits at a time, place one oven rack in the upper half of
the oven and one in the lower half of the oven.
Line one or two large baking trays with baking paper.
Place butter and golden syrup in a small saucepan over low heat,
stirring occasionally.
Stir oats, coconut, flour and sugar together in a large bowl.
When butter has melted, combine soda and boiling water in a small
bowl and stir into butter and golden syrup mixture.
Add wet ingredients to dry ingredients and stir until well
combined.
Roll level, firmly packed tablespoons of the mixture into balls and
place about 5cm apart on the trays.
Slightly flatten the balls with a fork.
B ake for about 16-19 minutes, until biscuits are golden brown but
still soft (a longer cooking time will produce a crisper, drier bis-
cuit). If you don't have a fan-forced oven, and are baking two trays
of biscuits at a time, swap the positions of the trays halfway
through the baking time. This will allow the biscuits to cook more
evenly. You may also need to extend the baking time by a few
minutes.
Cool biscuits on trays or wire racks.
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The MAG Vung Tau