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.
latest issue:
Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!