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Anzac Biscuits

How do you like your Anzac cookies? Thin and crispy or chunky and slightly chewy? Here’s the best recipe for the way I like them — crispy on the outside and a little chewy in the middle — but by adjusting the thickness, cook time and temperature you can make them how you like them.

Cook Time

30 mins

Serves

30

Vegetarian

Baking

Kids

$

Kiwi

Found in "Essential Volume Two: Sweet Treats for Every Occasion"

Ingredients

1 cup rolled oats

1 cup plain flour

1 cup shredded coconut

1 cup soft brown sugar

1/4 cup golden syrup

125 g butter

2 tbsp boiling water

1/2 tsp baking soda

Method

STEP 1

Preheat oven to 160°C fanbake and line 2 oven trays with baking paper for easy clean-up.

STEP 2

Combine rolled oats, flour, coconut and sugar in a large bowl.

Heat together butter, golden syrup and water until butter melts.

Stir in baking soda, then mix into dry ingredients until well combined.

STEP 3

Roll mixture into balls slightly smaller than a golf ball and place on trays, allowing room for spreading.

For crunchy biscuits with a chewy centre, lightly flatten with a fork and bake for 20-25 minutes.

For chunky, super-hard biscuits, bake for 30-35 minutes.

For very crunchy thin biscuits, press very flat and bake for 15 minutes.

STEP 4

Allow to cool on the trays (they will harden on cooling).

They will keep for several weeks in an airtight container.

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