Recipe: Anzac biscuits

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Man, do I have a hard time saying no to homemade Anzac biscuits. Store-made? Too easy! The ones that come in the packet just have nothing on ones that are made fresh at home, jam-packed with oats, coconut and other delights. This is a wee gem of a recipe, one that sits highly underrated in my opinion. Even I don’t make these enough; basically once a year… on the 25th April! They have a tendency to feel slightly more nutritious than other biscuits, which probably adds to my inability to refrain from more devouring more than one. Go on, treat yourself!

Collect

  • 150 g butter
  • 3/4 c brown sugar
  • 1 large eff
  • 2 t vanilla essence
  • 1/4 c golden syrup
  • 1.25 c plain flour
  • 1/2 t baking powder
  • 1/2 t baking soda
  • 1 t ground ginger
  • 1 t ground cinnamon
  • 1.5 c rolled oats
  • 1 c shredded coconut

Create

  1. 200°C. Cream the butter and sugar until thick and pale. Add the egg and continue mixing until well combined. Add the vanilla and golden syrup and mix again.
  2. Mix in the flour, baking soda, baking powder and spices. Add the oats and coconut and mix well to combine.
  3. Roll out into balls roughly the size of a golf ball. Spread evenly on a baking tray (or two) and bake for about 15 minutes.
  4. Cool for a few minutes on the train then transfer to a cooling rack.

 

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