Recepieplanning
Australian
Anzac Biscuits Dessert
28 min total14 prep14 cook24 servings120 cal
MediumVegetarianClassicContains gluten
Chewy oat and coconut biscuits bound with golden syrup and butter. Named for the ANZAC spirit and baked for dunking in tea.
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Ingredients
24servings
pantry
- 1 cuprolled oats
- 1 cupall-purpose flour
- 0.75 cupdesiccated coconut
- 0.75 cupsugar
- 2 tbspgolden syrup
- 1 tspbaking soda
dairy
- 0.5 cupunsalted butter
other
- 2 tbspboiling water
Steps
- Preheat oven to 325°F (165°C) and line two sheets.
- Mix oats, flour, coconut, and sugar.
- Melt butter with golden syrup.
- Stir baking soda into boiling water, then into the butter mix; it will foam.
- Pour into dry ingredients and mix.
- Roll tablespoon portions, flatten slightly, and space on sheets.
- Bake 12–15 minutes until golden.
- Cool on the tray 5 minutes, then move to a rack.
- Store in an airtight tin up to 1 week.
- Serve with tea.
Tips
- Golden syrup is key for authentic chew.
- For crisp biscuits, bake a minute longer and flatten more.
- Leave space; they spread.
- Cool on the tray so they set.
