The best chewy ANZAC biscuit recipe ever!

No. 1 Southbank Boulevard

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ANZAC Biscuit Recipe

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Anzac biscuits are no doubt one of the most popular biscuits in Australia and New Zealand, whether you enjoy dunking them in your cuppa or as a nice mid-morning snack I think we can all agree once you start devouring them it’s hard to stop.

To help celebrate Anzac Day this weekend we thought we would provide you with the best chewy biscuit recipe as we believe that the chewier the better. We have tried and tested several recipes to find the perfect crispy edge and chewy centre and we have now come to conclusion that this recipe is bound to knock your socks off! – and the best part is that they are so easy to make

 

Makes: 24

Time: 10min prep, 20min cook

Ingredients:

1 ¼  cup (110g) rolled oats

1 cup (150g) plain (all-purpose) flour

1 cup (150g) firmly packed brown sugar

1 ¼ cup (110g) desiccated coconut

150g unsalted butter, chopped

¼ cup (100g) golden syrup or treacle

1 1/2 tbsp water

1/2 tsp bicarbonate of soda (baking soda)

Method:

1. Preheat oven to 160°C. Grease two oven trays; line with baking paper.

2. Combine oats, flour, coconut and a pinch of salt in a large bowl. Set aside

3. Place the butter, golden syrup and sugar in a saucepan over medium heat, stirring until butter melts. Bring to a simmer and cook for another 1-2mins until sugar is completely dissolved and is smooth. Remove from heat, cool slightly, then add bicarb soda and water. Stir to combine, then pour over oat mixture

4. Using a wooden spoon, combine butter and oat mixture. Using a tablespoon scoop the mixture and roll into 24 equal sized balls. Divide between the two trays leaving 3cm between each

5. Flatten biscuits slightly, then bake for 10-15 mins or until al biscuits are golden (you may need to swap trays around to get even goldenness). Remove from oven and cool completely on a wire rack… or if you can’t resist the smell like us then just devour them then and there.

Tips:

Spray the measuring spoon with cooking oil before scooping your golden syrup so it all comes off.

Anzac biscuits must feel soft to touch, even when they're done; they will become firmer on cooling. If you like the biscuits soft, decrease the oven temperature and/or the baking time; experiment with a few biscuits until you achieve the texture you like best. Make a note on the recipe of the time and oven temperature that the biscuits were baked.

Tag us on Instagram or Facebook when you've made them so we can see your marvelous creation + reshare you on our page! #leftbankmelb

 

 

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