Anzac Biscuits

by

Fresco

Posted April 5, 2022 (Last updated April 5, 2022)

Serves

16

Total Time

23mins

Calories

120

Sweet cookies with oats and coconut, originally sent to the Australian and New Zealand Army Corps serving in World War I.

recipe-image
    Ingredients

  • Rolled oats icon
    Rolled oats85 g
  • Unsweetened shredded coconut icon
    Unsweetened shredded coconut85 g
  • All purpose flour icon
    All purpose flour100 g
  • Granulated sugar icon
    Granulated sugar100 g
  • Unsalted butter icon
    Unsalted butter100 g
  • Golden syrup icon
    Golden syrup1 tablespoon
  • Baking soda icon
    Baking soda1 teaspoon
  • Water icon
    Water2 teaspoonsboiling
    Method

  • 1. Pre-heat oven - 170°C
  • 2. Line a clean baking sheet with parchment paper
  • 3. Add rolled oats, unsweetened shredded coconut and all purpose flour to a clean large mixing bowl
  • 4. Mix in granulated sugar to the dry ingredients and set aside
  • 5. Add unsalted butter and golden syrup to a clean saucepan
  • 6. Heat until melted
  • 7. Add baking soda to a clean small bowl
  • 8. Mix in water into the soda until dissolved
  • 9. Transfer soda mixture to syrup
  • 10. Transfer syrup to the dry ingredients
  • 11. Mix until combined
  • 12. Scoop dough onto baking sheet
  • 13. Bake until golden brown - 8 min, 170°C
  • 14. Transfer onto cooling rack

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