Updated from the recipe published here on the blog in 2017. Every recipe for Anzac Biscuits will vary slightly. I make these they way I enjoy biscuits, thicker, chewier and with shredded coconut. Follow the recipe below or find the printable version here
125 g unsalted butter
40 g golden syrup
1 tsp vanilla
160 g plain flour
100 g rolled oats
100 g shredded coconut
50 g brown sugar
100 g castor sugar
2 g (1/2 tsp) salt
2 g (1/2 tsp) bi-carb soda
60 g boiling water
Kitchen Tool Kit
1 x small saucepan
Large mixing bowl
Ice-cream scoop or tablespoon
Lined cookie tray
Prep Time: 15 mins
Cook Time: 16 - 18 mins ( depending on size )
Total Time: 35 mins
MAKES 22 - 24 COOKIES
1. Preheat oven to 160°C and line two baking trays with baking paper. Boil the kettle
2. Weigh the flour, oats, coconut, sugars and salt into a large mixing bowl and mix together to distribute evenly.
3. Combine the unsalted butter, vanilla and golden syrup in a small saucepan and heat gently until the butter is completely melted.
4. In a small separate bowl combine the boiling water and bi-carb soda. As soon as the butter has melted in the saucepan add the bi-carb and boiling water solution and whisk gently, being careful as the mixture will create a foam.
5. Pour this straight into the dry ingredients and mix together with a wooden spoon or spatula until completely combined. Leave the mixture to cool for about 15 minutes, in warm weather I put the mixture in the fridge to chill, this will firm the mixture up for easy rolling.
6. Using a tablespoon or small ice-cream scoop to measure small amounts of mixture and roll them into balls. Place them spaced generously apart on your lined baking tray, this mixture spreads out a lot! If the mixture feels firm use a damp hand to flatten slightly on the baking tray.
7. Bake in a preheated oven for 16 - 18 minutes or until evenly spread and golden. The cookies will still be very soft when the pan is removed from the oven and will crisp up as they cool. Leave the cookies on your oven tray for 10 - 15 minutes before transferring to a wire rack to cool completely.
Make cookies dairy free / vegan by using 125g dairy free spread such as Nutellex instead of butter
For gluten free cookies use gluten free oats and 180g gluten free plain flour - chill for 20 - 30 minutes prior to baking to avoid too much spread (GF cookie do tend to spread more and can become thinner, crispier than those with wheat flour, but are just as delicious!)