Anzac Biscuits

by

Fresco

Posted 5 April 2022 (Last updated 5 April 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
  • Dessicated coconut icon
    Dessicated coconut85 g
  • Plain flour icon
    Plain flour100 g
  • Granulated sugar icon
    Granulated sugar100 g
  • Unsalted butter icon
    Unsalted butter100 g
  • Golden syrup icon
    Golden syrup1 tablespoon
  • Bicarbonate of soda icon
    Bicarbonate of 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, dessicated coconut and plain 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 bicarbonate of 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

Make this recipe in the Fresco Recipes App

Enjoy features like ingredient substitutions, smart scaling and guided step-by-step cooking.
Black phone showing Top Rated recipes from the Fresco Recipes app.

© 2022 Fresco