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ANZAC Biscuits

The fiber filled, travel hardy biscuits ,entrenched in the culture , are the national favorites in Australia and New Zealand.

Course Dessert
Servings 2 Dozen
Author PJ

Ingredients

  • 1 cup Oats Quick Cooking
  • 1 cup All purpose flour
  • 3/4 cup Unrefined cane sugar
  • 3/4 cup Desiccated coconut
  • 1/2 cup Butter
  • 3/4 teaspoon Baking Soda
  • 2 tablespoons Honey

Instructions

  1. Combine Oats, All purpose flour, cane sugar in a bowl and keep aside

  2. In a small pan melt butter with honey.


  3. In a bowl take the baking soda and  2 tablespoons of boiling water and mix.

  4. To the melted butter mixture  add the baking soda mixture and mix well.The mixture will froth up a bit.

  5. Add this to the oats,flour mixture and mix well.

  6. Take tablespoons of the mixture , form balls , flatten them and place them on a baking tray lined with parchment paper

  7. Bake in a pre heated oven at 180 degrees for 10- 12 minutes / till done

  8. Remove from oven and cool on a wire rack.

  9. Store the extra biscuits in an airtight container.

Recipe Notes

You can replace regular sugar / demarara sugar instead of unrefined cane sugar Treacle / golden syrup is originally used. I don't have access to both so I have used honey Since the mixture is brown [because we used unrefined cane sugar], keep an eye on the cookies when they are getting baked Once out of the oven, they will be soft and will later be crisp. If it becomes soft on storage, bake again for a few minutes. Store in an airtight container after the biscuits have cooled completely.