Joe Filshie
Classic, crowd-pleasing, transportable… everyone loves an Anzac biscuit! We love to make them year-round, but especially in the lead-up to Anzac Day when the weather is cooler. Any gathering is improved with the nourishing goodness of rolled oats, coconut and a touch of golden syrup for sweetness in this classic Anzac biscuits recipe – perfect for an afternoon tea or snack.
If dessert is more your thing, try our brown butter apple and Anzac biscuit-inspired crisp recipe, which celebrates the joy and deliciousness of Anzac biscuits, baked together with the goodness of apples!
Ingredients
Method
Grease two oven trays. Line with baking paper.
Place oats, flour, coconut and sugar in a large bowl. Stir well to combine.
Melt butter and syrup in a medium saucepan over a low heat. Dissolve soda in boiling water in a small heatproof jug. Stir into butter mixture until it froths. Remove from heat.
Pour warm butter mixture over oat mixture. Stir well until combined.
Roll tablespoons of mixture into balls. Place, 5cm apart, on prepared trays. Press to flatten slightly.
Cook, one tray at a time, in a moderately slow oven (160C) for about 15 minutes, or until golden brown. Stand biscuits on a tray for 10 minutes. Transfer to a wire rack to cool.
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