Anzac Biscuit
Anzac biscuits are a classic Australian cookie, well known and loved by all. In this version, a little bit of ground ginger is added for warmth and flavor. Feel free to omit the ground ginger for the original version.
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 32 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 cup rolled oats
- 1 cup all purpose plain flour
- 1 cup desiccated coconut (unsweetened)
- ½ cup brown sugar
- ½ cup white granulated sugar
- 2 teaspoons ground ginger (optional)
- 4 ounces (115 grams) salted butter
- 2 tablespoons golden syrup (or honey)
- 1 teaspoon bicarbonate soda
- 2 tablespoons boiling water
Instructions
- 1
Preheat oven 325ºF/170ºC. Line two large baking sheets with non stick paper.
- 2
In a large bowl, combine oats, flour, coconut, brown sugar and ground ginger (if using).
- 3
In a pan, melt butter and golden syrup.
- 4
Mix the bicarb with 2 tablespoons of boiling water and then pour into the butter mixture stirring well. It should foam. Pour the foaming butter into the oats/flour mixture, mix well.
- 5
Roll spoonfuls of the mixture into balls about the size of a small walnut, place on lined baking trays and press down with a fork. You should get between 30 to 32 balls of dough.
- 6
Bake for 14-18 minutes until golden brown, turning halfway through. Watch them, they burn easily so if your oven runs hot, reduce the temp a little and bake for longer for a crispy biscuit.
- 7
Cool on wire racks and store in an airtight container.