I grew up on these traditional Australian Anzac biscuits. Wives and mothers made them to send to the ANZAC (Australian and New Zealand Army Corps) serving in Gallipoli.
They are a deliciously crunchy, deeply golden, sweet biscuit. The oats and coconut give them a lovely lightness.
anzac biscuits
Golden Syrup is a thick sweetener made from boiling cane sugar until it turns golden and has a toffee-like flavour. It gives these biscuits their unique flavour. You can use a combination of golden syrup and light molasses.
Makes approx 20 biscuits
ingredients
½ cup/125g butter/vegan block butter
¼ cup/70g golden syrup/molasses
¼ cup/50g brown sugar
1 cup/120g all-purpose flour
1 cup/90g rolled oats
1 cup/80g dried shredded coconut
¼ tsp baking powder
½ tsp baking soda
¼ tsp fine rock salt
¼ cup/35g each of sesame and roughly chopped pumpkin seeds
preparation
1. Preheat the oven 180C/350 F. Line two baking trays with parchment paper.
2. Melt butter, golden syrup and sugar on the stove – set aside.
3. In a large bowl, combine the flour, oats, coconut, baking powder & soda, salt and seeds. Pour in the melted butter and mix with the dry ingredients.
4. Scoop a heaped tablespoon onto a baking sheet and press down with your fingers to flatten into approximately 8 cm circle, leaving 1 inch between them. The mixture will be quite crumbly; use your fingers to push the sides in.
5. Bake until they are evenly golden, rotating the sheet halfway through – approximately 10-12 minutes. Cool the biscuits on a rack while you back the remaining biscuits.
The biscuits will crisp up when cool.
Shared goodness from Stacey
