Everyone has a favourite ANZAC biscuit recipe. At Harper & Blohm Cheese Shop this is ours, based upon a biscuit chef Ian’s mum used to make him as a child. We all love great artisanal butter so therefore use St David Dairy cultured butter in this recipe.
Doesn’t matter if you are a chewy or a crispy Anzac biscuit person, these have just the right amount of both.
See a print-friendly version of this recipe here.
ANZAC Biscuit RecipeMakes 12 biscuits
Prep time 10 minute
Cook time 15 minutes
150gm wholemeal flour
130gm rolled oats
200gm soft brown sugar
50g desiccated coconut
125gm St David Dairy cultured butter unsalted butter
50gm golden syrup
½ teaspoon bi-carb soda
MethodPreheat the oven to 160˚C
Line 2 baking trays with baking paper.
In a bowl combine the sugar, flour, oats and coconut.
In a small saucepan add the butter, golden syrup, water.
Over a low heat stir until the butter has melted and it goes a little syrupy.
Add the bi-carb soda & mix well (the mixture will fizz a little).
Pour the hot syrup over the flour mixture and mix until combined with your hands.
Divide the dough into 12 balls, about 60gm each.
Gently flatten each ball - you want to have 12 even discs about 2cm high.
Spread the biscuits evenly as the biscuits will spread when cooking.
Bake for 10 minutes, then turn the tray around and cook for another 5 minutes until a light golden brown.
You can leave the biscuits in the oven for a few more minutes to get a crisper result.
Remove the biscuits from the oven and leave to cool on a wire rack.