Classic Anzac Biscuits
The perfect accompaniment to a cup of tea, these classic biscuits mark Anzac Day in the most comforting way.
Makes: 12
INGREDIENTS
1 cup rolled oats
1 cup plus 2 tablespoons plain flour
1 cup desiccated coconut
¾ cup brown sugar
¼ cup golden syrup
125 grams butter, chopped
2 tablespoons boiling water
½ teaspoon baking soda
Equipment
Line two oven trays with baking paper.
METHOD
Preheat the oven to 160°C fan bake.
Put the oats, flour, coconut and brown sugar in a large bowl and stir to combine. Put the golden syrup, butter and boiling water in a small pot and heat until the butter is melted. Whisk until combined, leave for 2 minutes, then whisk in the baking soda.
Add the wet ingredients to the dry ingredients and stir until well incorporated.
Roll into 12 balls and place, well separated, on the baking trays. Flatten lightly with the palm of your hand and bake for 12-15 minutes for slightly soft and chewy biscuits, and 20 minutes for harder. Leave to cool on the trays before storing in an airtight container.
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latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.