Description
ANZAC Biscuits are a classic Australian treat with a delightful combination of rolled oats, desiccated coconut, and golden syrup. These crunchy, slightly chewy biscuits are easy to make and perfect for any occasion, offering a nostalgic taste and a simple baking process.
Ingredients
Scale
Dry Ingredients
- 1 cup (90 g) rolled oats
- 1 cup (125 g) all-purpose flour
- 1 cup (80 g) desiccated coconut
- 3/4 cup (150 g) brown sugar
Wet Ingredients
- 1/2 cup (113 g) unsalted butter
- 2 tablespoons golden syrup
Additional Ingredients
- 1/2 teaspoon baking soda
- 2 tablespoons boiling water
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prepare for baking.
- Mix Dry Ingredients: In a large bowl, combine the rolled oats, all-purpose flour, desiccated coconut, and brown sugar. Stir well to evenly distribute all dry components.
- Melt Butter and Syrup: In a small saucepan over low heat, gently melt the unsalted butter and golden syrup together, stirring occasionally until smooth and fully combined.
- Dissolve Baking Soda: In a small bowl, dissolve the baking soda in the boiling water. Once dissolved, immediately add this mixture to the melted butter and golden syrup; it will foam up slightly—mix quickly to incorporate.
- Combine Wet and Dry: Pour the wet melted butter mixture into the bowl of dry ingredients. Stir thoroughly until the mixture is fully combined and forms a sticky dough.
- Shape Biscuits: Using a tablespoon measure, scoop out portions of the dough and roll them into balls. Place these balls onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
- Flatten the Biscuits: Gently flatten each dough ball using your fingers or the back of a spoon to form discs suitable for baking.
- Bake: Bake the biscuits in the preheated oven for 10 to 12 minutes, or until they achieve a golden brown color.
- Cool: Remove the baking sheet from the oven and allow the biscuits to cool for a few minutes on the sheet before transferring them to a wire rack to cool completely.
Notes
- For a chewier biscuit, reduce the baking time slightly.
- For a crisper biscuit, bake until they are deeply golden in color.
- If golden syrup is unavailable, light corn syrup can be used as a substitute, though the flavor will differ slightly.
