Anzac classics

19 April 2021

Here we've put together two Anzac classics from  When the goodies are ready, take a moment to sit down and have a bite with a friend or family member to reflect and appreciate life. 

Anzac Biscuits

1 cup wholegrain rolled oats
1 cup flour
1 cup thread coconut
1 cup soft brown sugar
¼ cup golden syrup
125g butter
2 tbsp boiling water
½ tsp baking soda

1)Preheat oven to 160°C fanbake and line 2 oven trays with baking paper.

2) Combine rolled oats, flour, coconut and sugar in a large bowl. Heat together butter, golden syrup and water until butter melts. Stir in baking soda, then mix into dry ingredients until well combined.

3) Roll mixture into balls slightly smaller than a golf ball and place on trays, allowing room for spreading. For crunchy biscuits with a chewy centre, lightly flatten with a fork and bake for 20-25 minutes.

For chunky, super-hard biscuits, bake for 30-35 minutes. For very crunchy thin biscuits, press very flat and bake for 15 minutes. Allow to cool on the trays (they will harden on cooling). 


See the recipe