ANZAC Biscuits
ANZAC Biscuits are thick, ultra-chewy, and absolutely packed with flavor. These traditional Australian / New Zealand biscuits are so special and unique, they just NEED to be tried by all!
Ingredients
- 100 grams old-fashioned rolled oats
- 130 grams all-purpose flour
- 200 grams white sugar
- 40 grams coconut*
- 113 grams (1 stick) butter or margarine
- 40 millilitres (2 Australian Tablespoons) golden syrup**
- ½ teaspoon baking soda
- 20 millilitres (1 Australian Tablespoon) boiling water
Instructions
- Preheat oven to 300°F / 150°C. Prepare two baking sheets with parchment paper.
- In a large bowl, combine the oats, flour, sugar and coconut. Set aside.
- In a small saucepan, over a low heat, melt the butter/margarine and golden syrup until completely melted and combined. You can also do this in a medium bowl in the microwave, heating 20 seconds at a time, and stirring in between each interval. Set aside briefly.
- In a small bowl, combine the baking soda and boiling water and mix well. Add to the butter/golden syrup mixture.
- Using a rubber spatula, add the wet ingredients to the dry and mix to combine, being sure to fully incorporate everything.
- Using a small cookie scoop (1-Tablespoon-size), scoop your dough and place on the prepared baking sheets. Leave plenty of room to allow for spreading.
- Bake one tray at a time as follows:Chewy biscuits: 12 - 15 minutes, or until the edges are slightly golden, rotating the baking tray halfway through.Crips biscuits: 18 - 20 minutes, or until golden, rotating the baking tray halfway through.
- Cool at least 20 minutes on the baking trays (if you can wait that long!). Serve.
Notes
*Use unsweetened flaked coconut, if you can find it - but sweetened is okay if that's all you can find; maybe just cut down the sugar a touch though.
**Do not substitute the golden syrup for anything else - it MAKES these biscuits! You can find it online or in the international aisle in most good supermarkets.
Yes, Australian Tablespoons are larger than UK or US Tablespoons - they are 20mL, whereas US/UK/Canadian Tablespoons are 15mL ... assuming you don't have an Australian measuring Tablespoon, you can use one US/UK Tablespoon and one teaspoon to equate the same millilitres.
Storage: ANZAC Biscuits keep very well, so feel free to bake the whole batch and keep in an airtight container for a week or more - but if you wish to only bake off a few, you can freeze the remaining shaped dough balls in an airtight container for up to 3 months. Thaw about 30 minutes at room temperature prior to baking.