April 25 2018News
Anzac Biscuits are a quintessential part of Australian Baking. One can’t call yourself a cookie connoisseur unless you whip out a trusty Anzac recipe once a year on Anzac Day. I say once a year, but it’s more like once a month for us! Nothing beats the aroma of warm cinnamon oats and golden syrup.
The Anzac biscuit is a great alternative to the classic choc chip cookie and the close sibling to the trusty oat and raisin combo, however there’s something about the deep golden ‘oat-y’ parcels that screams nostalgia and makes these the ultimate go-to. Our recipe is adapted from Donna Hay, another quintessential Aussie, and is extremely simple and affordable to make. All together you can have Anzac biscuits ready in less than 30 minutes.
If you feel like bringing the Anzac biscuit into the new age, and jazzing it up- then making it into an ice-cream sandwich with some amazing vanilla ice-cream is also high on our list of recommendations. Otherwise get yourself a good book, a big cup of tea and settle in with some of these goodies still slightly warm from the oven.
2 cups (180g of rolled oats)
1 cup of plain flour (you can use a gluten free alternative. A rice flour is best for consistency)
One third of a cup of sugar (traditionally caster sugar is used, however we prefer to use a natural raw sugar)
3 quarters of a cup of coconut
2 teaspoons of cinnamon
Half a cup (115g) of golden syrup
125g of unsalted butter
1 teaspoon of bicarb soda
2 table spoons of water
First, preheat the oven to 160 degrees celcius.
Next, mix all the dry ingredients (except the sugar) into a mixing bowl, and stir to ensure the flour, cinnamon, coconut and oats are combined.
In a small sauces pan gently melt the butter and the golden syrup on a low heat cook until the butter is fully melted and remove from the heat. While the mixture is still warm add in the sugar and stir. Combine the water with the bicarb soda and add to the butter mixture.
Combine the butter mixture with the dry ingredients and mix well until all the dry goods are coated with butter and golden syrup.
Lastly, line a tray with baking paper and portion out the mixture into small round balls. Pat down flat until the batter is 1cm in height. Make sure to leave space in between each biscuit as they will rise and spread.
Cook for approximately 8-10 minutes, or until a deep golden brown. Make sure to not over cook as the bottoms may burn due to the syrup.
Allow the biscuits to cool for 5 minutes before eating.
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