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Really Good Anzac Biscuits

By far the best recipe I have found over the years. Direct from an ANZAC digger.

April 23, 2016

Really Good Anzac Biscuits

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ingredients for twenty four

1 cup plain flour
1 cup caster sugar
1 cup rolled oats
1 cup desiccated coconut
100gm unsalted butter
Pinch of salt
1 Tbsp golden syrup
2 Tbsp boiling water
1 tsp bicarbonate of soda

method

  1. Pre-heat oven to 180ºC.
  2. Line large baking tray with non-stick baking paper.
  3. Combine flour, sugar, oats and coconut in large bowl.
  4. Place butter, salt and golden syrup in saucepan and melt stirring occasionally.
  5. Boil kettle and combine water with bicarbonate of soda (it will froth so do this in a large enough bowl to prevent overflow).
  6. Add hot melted butter and syrup into dry ingredients along with frothy bicarb mixture and stir to combine. Test mixture by squeezing a little in your hands, if it sticks together it is the correct consistency, if it falls apart then add a touch more hot water from the kettle to the mix until it is sticky enough to come together.
  7. Use a #60 small ice cream scoop or heaped teaspoon measures to compact mix into walnut size balls. Place on prepared tray leaving a couple of centimeters between biscuits to allow for spreading. Using fingertips lightly press down on each biscuit so it is about the size of a twenty cent piece.
  8. Bake for 10 to 15 minutes, until golden.
  9. Remove from oven and allow biscuits to cool and set on baking tray before removing to fully cool on wire trays.
  10. Store in airtight container in pantry for up to 10 days.

cooks notes

I have made so many Anzac biscuits over the years and this is by far the best fail-proof recipe I have found. This is an original recipe provided to my children years ago when they were at Primary School. It comes from a Mr. Bob Lawson who was an ANZAC actually present at the Gallipoli landing. Every time I make these I think about those brave blokes. Use good quality oats such as Uncle Toby’s (definitely don’t use Quick-Cook Oats as they are oat pieces not rolled oats). Use a #60 small ice cream scoop (purchase from kitchenware stores). It’s useful in all sorts of cooking applications such as when making meatballs or fish cakes, other biscuits or chocolate truffles. Unsalted butter give a better flavour in baking as opposed to salted. 100gm salted butter can contain up to 1 teaspoon of salt.

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Tracey Cotterell

Tracey Cotterell
FOUNDER, MANAGING DIRECTOR AND TEACHER
Tracey Cotterell

TECH DIP HOTEL CATERING AND INSTITUTIONAL MANAGEMENT

Tracey has been in the food industry since completing her Diploma in Hotel, Catering and Institutional Management in 1982 in the UK. She worked for an outside catering company in London, then joined her parents in rural West Sussex running

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Tracey Cotterell

Tracey Cotterell

FOUNDER, MANAGING DIRECTOR AND TEACHER


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