DIREN KARTAL

Anzac Biscuits

prep time

10 mins

Cook Time

10-12 mins

SERVES

12

Calories

310

PER SERVING

Fat

18g

PER SERVING

Protein

4g

PER SERVING

Carbs

31g

PER SERVING

Ingredients

  • 120g┬áRolled oats
  • 80g┬áDesiccated coconut
  • 125g┬áPlain flour
  • 120g┬áCaster sugar
  • 140g┬áSalted butter
  • 6 Tbsp┬áGolden syrup
  • 1 Tsp┬áBicarbonate of soda

Instructions

STEP 1

Preheat a fan oven to160C and line 2 baking trays with baking paper. In a large mixing bowl, mix the rolled oats, coconut, flour and sugar together

STEP 2

In a small saucepan, melt the butter with the golden syrup over a medium heat until it’s liquid (low heat because we don’t want it to be too hot, just warm), remove from the heat and add in the 1 tsp of bicarbonate of soda, it will begin to fizz, that’s normal

STEP 3

Pour the melted mixture in with the dry and use a spatula or spoon to mix together

STEP 4

Using heaped tablespoons, measure out each biscuit and use your hands to roll into a ball. Place on the baking sheet & gently push down to slightly flatten, they will continue to spread when baking so allow an inch or two between each biscuit for this

STEP 5

Bake for 10 – 12 minutes* until golden brown, remove from the oven and keep them on the baking tray until they’re cool enough to touch. They will continue to bake on the hot baking tray so don’t worry if they look a little underdone. Once they are cool enough to touch, transfer them to a wired cooling rack

Notes

  • This is a very forgiving batter, if you think it’s too buttery, add more flour, if you think it’s too dry, add more melted butter

  • You can also use light or dark brown sugar for a more molasses taste

  • Bake for 12 – 14 minutes if you prefer them crispy, but do keep in mind they continue to bake and crisp up outside the oven!

  • For perfectly round biscuits, use a large cookie cutter to spin round each biscuit quickly as soon as it’s out the oven

  • You could use maple syrup instead of golden syrup

  • Store in an airtight container for up to 2 weeks (woohoo!) they will get chewier over time but you can warm them up for a few minutes in an oven if you prefer them crisp. Can be stored for up to 3 months in the freezer – either as raw dough or as baked biscuits