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Anzac biscuits that will make your heart sing

by | 21 Apr 2020

Chewy or crispy? That’s the debate when it comes to Anzac biscuits. The size of the biscuit, how much you flatten them and how long to cook them; it all makes a difference when baking the perfect Anzac bikkie. At the end of the day, what matters most is making these biscuits with kids and remembering our Anzac heroes. All the while embracing the freedom and extraordinary life we live her in Australia.

Guest post by Janelle Bloom from Culinary in Bloom.

Janelle’s Anzac biscuits

Makes 20

Ingredients

Ingredients on tray

1 cup plain flour

1 cup rolled oats (see Janelle’s tip)

2/3 cup brown sugar

3/4 cup desiccated coconut

125g butter, cubed, chopped

2 tbs golden syrup

1 tbs cold tap water

1/2 tsp bicarbonate of soda


Method

Step 1 – Preheat the oven to 160°C fan forced. Line 3 large baking trays with baking paper.

Step 2 – Sift the flour into a large bowl. Add the rolled oats, sugar and coconut and stir to combine.

Dry ingredients in bowl

Step 3 – Melt the butter and golden syrup in a small saucepan over medium heat until hot. Combine the cold water and bicarbonate of soda then add to the hot butter, stir to combine (it will bubble). Pour the hot butter mixture quickly into the flour and stir until well combined.

Butter in pan
Bubbling butter in pan

Step 4 – Roll tablespoons of mixture into balls and place onto trays allowing plenty room for spreading. Use a spatula to flatten slightly. Bake two trays at a time, swapping trays around halfway through cooking for 12 minutes for chewy Anzac biscuits or 15 minutes for crunchy Anzac biscuits. Strand biscuits on the trays for 5 minutes, then transfer to wire racks to cool.

Mixture rolled into balls

Janelle’s tip  – For best results use the original oats not the instant ones.

Anzac Biscuits ready to enjoy

Prefer something not so traditional? Try Janelle’s variations

Sultana Anzacs – Add ¼ cup sultanas to the mixture with the butter in step 3.

Macadamia Anzacs – Add ½ cup toasted chopped macadamia nuts to the mixture in step 1 with oats.

Choc dipped Anzacs – Melt 125g milk chocolate, spread over the base of each biscuit & place chocolate side up on tray until set.

Freckle dipped Anzacs – Melt 125g milk chocolate, spread over the base of each biscuit, sprinkle with hundreds and thousands & place chocolate side up on tray until set.

Cheesecake filled Anzacs – Beat 100g cream cheese, with 3 tablespoons icing sugar and 1 tsp vanilla until light and creamy. Sandwich two Anzacs together with a spoonful cream cheese filling.

Caramel Cheesecake filled Anzacs – swirl salted caramel through cheesecake mix and sandwich between two cookies.

Nutella Cheesecake filled Anzacs – swirl nutella through cheesecake mix and sandwich between two cookies.

Enjoy!

Recipe © www.janellebloom.com.au

For more of Janelle’s recipes:

Find her on Facebook – Culinary in Bloom

Find Janelle on Instagram

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