THE RECIPE JOURNAL · Snack
Version Three: ANZAC Biscuits
These classic cookies are a delightful blend of golden syrup, oats, and coconut, perfect for sharing with friends or enjoying with a cup of tea. Easy to make and wonderfully crunchy, they bring a taste of tradition to your kitchen.
FROM THE KITCHEN • Version Three: ANZAC Biscuits
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
FROM OUR VIDEO COLLECTION
Garlic honey chicken recipe
Something delicious to watch next.
01
Step 1
Start by heating your oven to 350°F (175°C) and grease two baking sheets so the cookies don’t stick. In a large bowl, mix together the oats, flour, coconut, brown sugar, and ginger. Use your fingers to make a little well in the center of the dry ingredients.
02
Step 2
Next, dissolve the baking soda in some boiling water. In a small saucepan, melt the butter over low heat, then stir in the golden syrup until everything is combined. Pour the baking soda mixture into the melted butter and syrup, then add this wet mixture into the well you made in the dry ingredients.
03
Step 3
Give everything a gentle stir until just combined—you don’t want to overmix. Scoop out rounded tablespoons of the dough and place them about 2 inches apart on your prepared baking sheets.
04
Step 4
Pop the trays into the oven and bake for around 10 to 15 minutes, or until the biscuits turn a lovely golden brown. Let them cool a bit before enjoying!
Why you’ll love it
These biscuits are a classic treat with a rich history. They have a perfect balance of sweetness and crunch, making them a comforting snack for any time of day. Plus, they come together quickly with simple pantry ingredients.
How to serve
Enjoy these biscuits with a hot cup of tea or coffee. They also make a great accompaniment to a cheese platter or as a sweet snack in lunchboxes.
Storage & leftovers
Store the biscuits in an airtight container at room temperature. They will stay fresh and crunchy for up to two weeks. For longer storage, freeze them in a sealed bag and thaw before serving.
