Easy Anzac biscuits
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Makes 24
Anzac biscuits are sweet oat biscuits that are particularly popular in Australia and New Zealand. They're easy to make and great with a cup of tea!
By Annie Rigg
Ingredients
- plain flour: 150²µ/5½´Ç³ú plain flour
- oats: 175g/6oz porridge oats
- desiccated coconut: 100²µ/3½´Ç³ú desiccated coconut
- brown sugar: 100²µ/3½´Ç³ú soft light brown sugar
- salt: pinch of salt
- butter: 150²µ/5½´Ç³ú unsalted butter, diced
- golden syrup: 125²µ/4½´Ç³ú golden syrup
- bicarbonate of soda: 1 tsp bicarbonate of soda
- 2 tbsp boiling water
Method
Preheat the oven to 180C/160C Fan/Gas mark 4 and line 2 large baking trays with baking parchment.
In a large mixing bowl, combine the plain flour, oats, coconut, sugar and a pinch of salt.
Melt the unsalted butter and golden syrup together in a small pan set over a low heat (or in the microwave on a low-medium setting). Remove the pan from the heat, add the bicarbonate of soda and boiling water and quickly mix to combine.
Pour the melted butter mixture into the dry ingredients and mix with a wooden spoon or rubber spatula until thoroughly combined.
Scoop tablespoons of mixture into balls and arrange on the prepared baking trays, leaving space between each biscuit. Flatten each biscuit slightly using your hand.
Bake on the middle shelf of the preheated oven for 12–13 minutes, or until almost firm and starting to crisp. The biscuits will crisp and firm more when they cool.
Remove from the oven, leave to cool on the trays for 2 minutes, then transfer to a wire rack to cool completely. Store in an airtight container.
Recipe tips
Add some ginger – either ground or diced stem ginger – for something a little fancier or even some grated lemon zest and candied peel. You could also drizzle the biscuits with melted dark chocolate.
