Crunchy biscuit, old aussie favourite.
- Ready In:
- 1⁄2 cup rolled oats (well packed)
- 1⁄3 cup coconut
- 1⁄2 cup plain flour
- 1⁄2 cup sugar
- 1 tablespoon boiling water
- 3⁄4 teaspoon bicarbonate of soda
- 60 g butter (2oz)
- 1 1⁄2 tablespoons golden syrup
- Preheat oven to 150 degree celsius.
- Grease 2 biscuit trays.
- Sift flour into bowl, mix in coconut, sugar and oats.
- Melt butter and syrup in small saucepan over a low heat.
- Mix bicarbonate of soda and boiling water together, add to butter and syrup mixture. Stir this mixture into the dry ingredients, combining well.
- Place 16 teaspoons of mixture onto each tray, placing 3cm apart.
- Bake for 20 minutes.
- Leave on tray until cold (will firm up as they cool).
- Store in an airtight container.
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Not giving these stars just yet, as mine did not turn out. They came out flat and burnt. I'm wondering if humidity or baking soda is the culprit? I checked Perth's altitude in relation to mine and we're about the same, so I can't figure out why I'm Anzac Biscuit challenged! I will try these again until I figure it out! Thanks, I'mPat, for a terrific recipe and the patience to go with it! Made for the Aussie NZ Make My Recipe Tag Game.Reply
*Fantastic* little cookie. If you love crispy-crunchy-buttery, these are for YOU. Like others, the mixture was a little dry, so I added an extra tbsp of butter. Worked well. I ended up with 38 of the little darlings. What a perfect treat, and inexpensive too. Can't beat that. Made for the Auzzie/NZ Recipe Swap #24Reply
I don't know what I did wrong but these just didn't work for me. The mixture was very crumbly & they didn't spread when cooking, that being said the crumbs tasted great & will probably use them for a cheesecake base....just a thought, I used quick cooking oats, maybe that's where I went wrong, very tasty though.Reply
This was the first time I made Anzac Biscuits and it's not going to be the last time, I normally buy them ready made. These Anzac Biscuits tasted wonderful and Little Miss (DD) finished a whole tray on her own. (Normally I wouldn't allow that but she's been really off her food so I didn't mind) Thank you Chef Pott for a wonderful recipe and for the easy instructions.1Reply
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