RCI-BR.005.0026.001
Anzac Biscuits
have long had an association with the Australia/New Zealand Army Corps (ANZAC) troops sent to Gallipoli during WWI. The biscuit appears to be a variation of Scottish oat cakes, said to be from the Scottish-influenced city of Dunedin.
Prep15 min
Cook10 min
Total25 min
Servings4
Difficultyintermediate
Ingredients
- 2 cups
- 1 cup
- 4 tablespoons
- 1 cup
- 2 cups
- 225 grams
Method
1
Preheat your oven to 160°C (325°F) and line two large baking trays with parchment paper or lightly grease them with butter.
10 minutes
2
Combine the rolled oats, desiccated coconut, plain flour, and sugar in a large mixing bowl, stirring well to distribute all dry ingredients evenly.
3
Melt the butter and golden syrup together in a small saucepan over low heat, stirring gently until fully combined and smooth.
3 minutes
4
Dissolve one teaspoon of bicarbonate of soda in two tablespoons of boiling water, then carefully add this mixture to the warm butter and golden syrup — the mixture will foam slightly, which is expected and essential for binding.
5
Pour the liquid butter mixture into the dry ingredients and mix thoroughly with a wooden spoon until a cohesive, slightly sticky dough forms.
6
Roll tablespoon-sized portions of the dough into balls using your hands and place them onto the prepared baking trays, spacing them approximately 4–5 cm apart to allow for spreading.
7
Flatten each ball gently with your fingers or the back of a fork to form a disc of roughly 1 cm thickness.
8
Bake in the preheated oven for 12–15 minutes for a chewy biscuit, or up to 18 minutes for a crisper, harder result with deeper golden color.
15 minutes
9
Remove the trays from the oven and allow the biscuits to cool on the trays for 5 minutes before transferring to a wire rack, as they will be fragile when hot but will firm up as they cool.
5 minutes
10
Store cooled Anzac Biscuits in an airtight container at room temperature, where they will remain fresh and retain their characteristic texture for up to two weeks.