Anzac Biscuit Recipe
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2 cups (280g) all-purpose flour
Preheat oven to 350°F. Combine flour, oats, sugar, coconut, and salt in a large bowl and mix thoroughly. Place the butter and the golden syrup (I used corn syrup) in a medium saucepan over medium heat and stir until melted. In a small bowl, add the baking soda to the boiling water. Stir the baking soda mixture into the butter mixture and stir to combine. Martha warns that it will bubble up considerably. Stir the butter mixture into the bowl of dry ingredients. Stir or mix until most of the dry mix is incorporated and moist. Roll a heaping tablespoon of dough into a ball and set on a parchment-lined baking sheet. Flatten the ball with your palm just a bit. Repeat, spacing the cookies about 2 inches apart. Bake for 15 minutes or until the cookies turn golden brown (they should be firm, but not hard). Martha recommends rotating the cookie sheet halfway through the cooking time, but I didn’t. Remove the cookies from the baking sheets and cool on cooling racks. Store in an airtight container at room temperature for up to a week. Makes 4 dozen.
Anzac Biscuit Recipe
This Anzac biscuit recipe is by my Grandma - who sent Anzac biscuits to my Grandfather who fought in New Guinea during the Second World War!
Grandma's Anzac biscuits have always been my favourite. Now, she even makes them as gifts and treats for her grandson-in-law! Being from overseas, he always calls them Anzac cookies, but we don't hold it against him and let him eat them anway.
Anzac Biscuit Ingredients
1 cup plain flour
Anzac Biscuit Directions
Preheat oven to 180 degrees Celsius (or approx 375 degrees F).
Prep Time: 15 Minutes
Cook Time: 15 Minutes
Total Time: 30 Minutes
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper (these biscuits can be quite sticky, so I really recommend the parchment paper if you have it).
If you'd like to toast your coconut, pour the shredded coconut into a skillet and heat slowly over medium, stirring constantly, till the flakes begin to turn golden brown. Watch it very carefully, the coconut can go from brown to burnt in a matter of seconds. When it's browned to your liking, immediately pour it into a large mixing bowl.
Add the flour, sugar, rolled oats, and salt to the large mixing bowl and stir to combine.
In a small saucepan, melt the butter and the treacle together, whisking till well combined. Remove from heat.
In a small bowl, combine the baking soda with the boiling water, stir to combine. Add the soda and water to the melted butter and treacle.
Pour the melted butter mixture into the dry ingredients and stir till well combined. If the mixture seems to dry, add a little more water (I added about a tablespoon).
Drop the dough in heaping teaspoonfuls onto the lined baking sheet, leaving plenty of room for spreading (they will spread quite a bit).
Bake the biscuits in preheated oven for 10-15 minutes or until golden.
Allow the biscuits to cool on the tray for a few minutes, then transfer to a wire rack to cool completely.