Saturday, 25 April 2015


If there is one thing I'm going to bake today, it is definitely these babies.  This traditional biscuit has minimal ingredients and very easy to make.  Totally yummy with the only debate being whether you prefer crunchy or chewy ANZAC biscuits.  With my preference of crunchy, this recipe totally hits the spot for me.

1 cup rolled oats
1 cup plain flour, sifted
1/2 cup dessicated coconut
1 cup brown sugar
125g butter
2 tbs golden syrup
1 tbs water
1/2 tsp bicarb of soda

Makes 24 biscuits


Preheat oven to 175 degrees Celsius. 
In a large bowl, place the rolled oats, sifted plain flour, dessicated coconut and brown sugar.

Melt butter over low heat. Once melted, mix in water and golden syrup.

Stir in the bicarb of soda and watch the magic happen!

Add the hot wet ingredients with the dry ingredients. Mix all together until combined.

Roll/press biscuit mixture into small balls and place onto a lined baking tray. Using the palm of your hand, flatten each ball.

Bake in the oven for about 15 minutes, or until golden brown.  The biscuits will firm up and become crunchy once cooled.

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