Anzac biscuits are delicious biscuits in Australia and New Zealand. These biscuits are made of flour, coconut, golden syrup, rolled oats and unsalted butter. Recipe from ‘’ A step by step guide to Breads, Cakes & Slices”.
Makes: 26 Anzac biscuits
Please measure all the ingredients in standard measuring cup of 250 ml capacity and use same measuring cup to measure flour, sugar, oats and desiccated coconut.
1 cup plain flour (maida)
2/3 cup sugar
1 cup rolled oats
1 cup desiccated coconut
125 g unsalted butter
¼ cup golden syrup or honey or treacle
½ teaspoon bicarbonate of soda (cooking soda)
1 tablespoon boiling water
Preheat oven (OTG) to moderate heat at 180 * C or 350 * F. Line a 32 x 28 cm biscuit tray / baking tray with baking paper (butter paper).
Sift flour and sugar into large mixing bowl. Add oats and coconut; make a well in the centre.
Combine butter and golden syrup in small pan. Stir over low heat until butter has melted and mixture is smooth; remove from heat. Dissolve soda in boiling water; add immediately to butter mixture. It will foam up instantly. Add butter mixture to dry ingredients. Using a wooden spoon, stir until well combined.
Drop one level tablespoon of mixture at a time onto prepared tray. Flatten gently with fingers, allowing room for spreading (leave 1- inch gap between each biscuit). Bake for 20 minutes or until just browned.
Remove from oven, transfer to wire rack to cool. Store biscuits in an airtight container for upto 3 days.