Anzac biscuits are a classic recipe in Australia and New Zealand. There are many variations out there, this one is mine. Some people use honey but I prefer to use golden syrup. However if you are unable to access golden syrup then honey would probably be the best alternative.
The best Anzac biscuits, in my opinion, are slightly chewy, but not too soft. It takes practice to cook them just right, they need to be golden brown.
Enjoy them with a cup of tea, anytime of the day!
Anzac Biscuits
This chewy biscuit made with rolled oats and golden syrup is perfect with a cup of tea, anytime of the day.
Ingredients
Instructions
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Wet Ingredients
Melt the butter then add the golden syrup.
Mix the bicarb soda into the hot water, until dissolved. I use a small cup for this.
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Dry Ingredients
Add the coconut, rolled oats, sugar, flour and salt to a mixing bowl.
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Combine wet and dry
Add the wet ingredients, prepared earlier, to the dry ingredients.
Mix well, until no dry bits show.
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Put onto trays
Roll into balls. I use a 1T cookie scoop to do this (See notes).
Line biscuit trays with either silicone sheets or baking paper. Full size sheets are great, if you have them.
Space evenly on biscuit trays. Usually about 9 on a tray or 6 if your trays are small.
Flatten slightly, as I find this helps them spread correctly.
Bake at 160C (bake function) for 14 to 16 minutes.
Leave on tray for about 15 mins to harden slightly, then remove and place on a cooling rack.
Note
Full size biscuit sheets can be bought quite cheaply at most homeware stores.
Williams-Sonoma Cookie sheet Kitchen warehouse cookie sheet
I only recently bought myself cookie scoops, they are an absolute game changer. It helps you to make even sized biscuits in a uniform shape. I have both 1 Tablespoon and 2 Tablespoon sizes. The larger ones are often sold as ice cream scoops. Just look for spring-loaded.
