My Anzac Biscuits
"Based on an old recipe from a packet of oats, I've finally gotten to the point where I can make these perfectly. Keep an eye on them as they cook- I cook them two sheets at a time with the fan on (bake 20 degrees less when using the fan), but everyone's oven is different so be careful. Take them out when they are a uniform colour."
photo by Chickee
- Ready In:
- 25mins
- Ingredients:
- 9
- Serves:
-
24
ingredients
- 1 cup plain flour
- 1 cup rolled oats
- 1 cup sugar
- 3⁄4 cup desiccated coconut
- 1 tablespoon golden syrup
- 65 g butter
- 60 g margarine
- 1 1⁄2 teaspoons bicarbonate of soda
- 2 tablespoons hot water
directions
- Mix first 4 ingredients well.
- Melt butter and margarine with golden syrup over gentle heat.
- Dissolve bicarb in boiling water, stir into the syrup mixture and pour over dry ingredients.
- Mix well.
- Put heaped teaspoons 5cm apart on a baking tray, bake at 160 degrees for about 15- 20 minutes.
- Leave on trays a few minutes before lifting off and allowing to cool.
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Reviews
-
I used just margarine as that is all I had. These were nice but 10 mins in the oven and I had burned bottoms. I checked against other anzac recipes and they baked at 150 to 160C (a slow oven) so the second batch I did went in at 140 as my oven is gas. Success this time, and a lovely biscuit. Thanks! -
Mmm, I just love these old fashion biscuits. A great quick n easy biscuit recipe to put together, thanks!
RECIPE SUBMITTED BY
I'm 28, married, and with two furkids-a cute cat, she's an Australian Mist called Kismet, and a chocolate labrador called Indiana Jones. Live in North West Sydney, and have all my life except for a short stint in Germany just after we were married. I am an engineer by degree, but have recently left a large telecommunications company to work in a small Veterinary hospital as a vet nurse.
I like camping and 4wding, fishing and horseriding, having parties and barbeques. We're ex-Scouts and still love to travel even if it's just a short break to the mountains, or to the wine regions. I love baking and experimenting with different cuisines. I wont cook things with too many ingredients, or that are too fiddly, or which take too long (or too expensive for that matter!). I'm a dab hand at modifying the 67c home brand packet cake.
My husband is Swiss-Australian, so I have a bit of that European influence as well, and try to reproduce our favourite Swiss recipes as accurately as possible. I am hopefully trying for my Swiss citizenship once I've studied up for my interview! We love travelling, and after visiting Vietnam in 2008 I'm obsessed with both the country and the cuisine, it's so varied and fresh and amazing!
