Anzac Biscuits

Method

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1. Heat the oven to 160C fan and line two trays.

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2. Mix the oats, flour, coconut, sugar and salt in a large bowl.

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3. Melt the butter with the golden syrup in a small pan over low heat until smooth.

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4. Dissolve the bicarbonate of soda in the boiling water and stir it into the butter mixture. It will foam up considerably.

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5. Pour the foaming mixture into the dry ingredients and stir until evenly combined.

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6. Roll heaped tablespoons into balls and set them on the trays with plenty of space — they spread a lot.

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7. Flatten each slightly with the back of a fork.

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8. For chewy biscuits, bake 11 to 12 minutes until golden at the edges and still soft in the middle. For crisp ones, bake 15 to 16 minutes until evenly deep golden.

   Mark done Start 11 min timer

9. Leave on the tray for 5 minutes — they are very soft when hot — then move to a rack to cool and firm.

   Mark done Start 5 min timer

Chef’s Tips

• Dissolve the bicarbonate of soda in boiling water first. It has to foam.
• Twelve minutes chewy, sixteen crisp. Pick your side.
• Leave them on the tray for five minutes or they will fall apart.

Pairing Suggestions

• A pot of tea
• A glass of cold milk
• Strong coffee

Storage & Reheating

Airtight at room temperature for 2 weeks. The dough freezes 3 months as balls.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.