Description
Anzac Biscuits are traditional Australian and New Zealand cookies made with oats, coconut, and golden syrup. They are known for their chewy texture and long shelf life.
Ingredients
Scale
- 1 cup rolled oats
- 1 cup plain flour
- 1/2 cup granulated sugar
- 3/4 cup desiccated coconut
- 1/2 cup (113g) unsalted butter
- 2 tablespoons golden syrup
- 1 teaspoon baking soda
- 2 tablespoons boiling water
Instructions
- Preheat oven to 160°C (325°F). Line baking trays with parchment paper.
- In a large bowl, combine the rolled oats, flour, sugar, and desiccated coconut.
- In a small saucepan, melt the butter and golden syrup over low heat.
- In a separate small bowl, dissolve the baking soda in the boiling water.
- Add the dissolved baking soda to the melted butter and golden syrup mixture. It will fizz.
- Pour the wet mixture into the dry ingredients and mix well until combined.
- Roll tablespoons of the mixture into balls and place them on the prepared baking trays, leaving space between each. Flatten slightly with a fork.
- Bake for 12-15 minutes, or until golden brown.
- Remove from oven and let cool on the trays for a few minutes before transferring to a wire rack to cool completely.
Notes
- For a chewier biscuit, bake for a shorter time. For a crispier biscuit, bake for a longer time.
- Store Anzac Biscuits in an airtight container at room temperature for up to two weeks.
- You can add a pinch of salt to enhance the flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Australian, New Zealander
Nutrition
- Serving Size: 1 biscuit
- Calories: 150
- Sugar: 12g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg