There’s nothing quite like a home-made Anzac biscuit, still warm from the oven and with a bit of chew. Oats, coconut, butter, a touch of golden syrup – this classic recipe does exactly what it says on the tin, and that’s exactly how we like it.
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Ingredients
Method
1.Preheat oven to 170°C. Grease 2-3 oven trays and line with baking paper. Combine dry ingredients in a bowl with ¼ tsp sea salt flakes. Add melted butter and golden syrup and stir to combine.
2.Roll golf-ball-sized rounds of dough into balls and place 5cm-6cm apart on trays, then flatten slightly. Scatter with moist coconut flakes and bake until golden (14-18 minutes). Cool briefly on trays and serve warm or allow to cool completely on trays before serving. Remaining biscuits will keep in an airtight container for 2 days.
Toasted rolled oats are available from select supermarkets and delicatessens. If unavailable, spread rolled oats on an oven tray and bake in a 200°C oven, stirring occasionally, until golden (5-10 minutes). Cool before using.
Notes
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