Perfect Anzac Biscuits Recipe
Anzac biscuits are sweet cookies made from a combination of flour, oats, golden syrup, butter, sugar, coconut, and soda bicarbonate.
Although the origins of these cookies are not clear, both Australia and New Zealand claim to have invented Anzac biscuits that we know today.
The first known recipe for the biscuits is completely different than modern Anzacs, although other similar recipes were found in the cookbooks of the early 1900s.
RECIPE INGREDIENTS
85g porridge oat
85g desiccated coconut
100g plain flour
100g caster sugar
100g butter, plus extra butter for greasing
1 tablespoon golden syrup
1 teaspoon bicarbonate of soda
DIRECTIONS ON PERFECT ANZAC BISCUITS RECIPE
Heat oven to 180C/fan 160C/gas 4.Combine the oats, coconut, flour and sugar in a bowl. Under medium heat, melt the butter in a small pan and stir in the golden syrup.
Add the bicarbonate of soda to 2 tablespoons boiling water, then stir into the golden syrup and butter mixture. Make a well in the middle of the dry ingredients and pour in the butter and golden syrup mixture. Stir gently to incorporate the dry ingredients.
Scoop a spoonfuls of the mixture on to buttered baking sheets, about 2.5cm/1in apart to allow room for spreading.Bake in batches for 8-10 mins until golden. Transfer to a wire rack to cool.
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Ingredients
85g porridge oat
85g desiccated coconut
100g plain flour
100g caster sugar
100g butter, plus extra butter for greasing
1 tablespoon golden syrup
1 teaspoon bicarbonate of soda
Instructions
- Heat oven to 180C/fan 160C/gas 4.Combine the oats, coconut, flour and sugar in a bowl. Under medium heat, melt the butter in a small pan and stir in the golden syrup.
- Add the bicarbonate of soda to 2 tablespoons boiling water, then stir into the golden syrup and butter mixture. Make a well in the middle of the dry ingredients and pour in the butter and golden syrup mixture. Stir gently to incorporate the dry ingredients.
- Scoop a spoonfuls of the mixture on to buttered baking sheets, about 2.5cm/1in apart to allow room for spreading.Bake in batches for 8-10 mins until golden. Transfer to a wire rack to cool.
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Ingredients
85g porridge oat
85g desiccated coconut
100g plain flour
100g caster sugar
100g butter, plus extra butter for greasing
1 tablespoon golden syrup
1 teaspoon bicarbonate of soda
Instructions
- Heat oven to 180C/fan 160C/gas 4.Combine the oats, coconut, flour and sugar in a bowl. Under medium heat, melt the butter in a small pan and stir in the golden syrup.
- Add the bicarbonate of soda to 2 tablespoons boiling water, then stir into the golden syrup and butter mixture. Make a well in the middle of the dry ingredients and pour in the butter and golden syrup mixture. Stir gently to incorporate the dry ingredients.
- Scoop a spoonfuls of the mixture on to buttered baking sheets, about 2.5cm/1in apart to allow room for spreading.Bake in batches for 8-10 mins until golden. Transfer to a wire rack to cool.