Everyone has a favourite ANZAC biscuit recipe. At Harper & Blohm this is ours, based upon some biscuits chef Ian’s mum used to make him as a child. We all love great artisanal butter so therefore use 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.
Ian's ANZAC BiscuitsMakes 12 biscuits Prep time:10 mins Cook time:15 mins
- 150gm wholemeal flour
- 130gm rolled oats
- 200gm soft brown sugar
- 50g desiccated coconut
- 125gm unsalted cultured butter
- 50gm golden syrup
- 40gm water
- ½ teaspoon bi-carb soda
- Preheat the oven to 160˚C
- Line 2 baking trays with baking paper.
- In a bowl combine the flour, oats, sugar and coconut.
- In a small saucepan add butter, golden syrup and water. Stir over a low heat until the butter has melted and the whole thing goes a little syrupy.
- Add the bi-carb soda and mix well; the mixture will fizz and expand a little but keep stirring
- Pour this hot syrup into the flour mix and combine well.
- Using clean hands, divide the dough into 12 balls (about 60gm each)
- Gently flatten each ball; you want to have 12 even discs about 2cm high. Allow a few cm between each as they will spread during cooking.
- Bake for 10 minutes, then turn the tray around & cook for a further 5 minutes until a light golden brown. Remove from the oven if you’re chewy biscuit person. If you’re a crispy biscuit eater, leave them in the oven a few minutes longer to crisp up.
- When ready remove the biscuits from the oven and leave to cool on a wire rack.
- Once dough is made, bake straight away otherwise the bi-carb soda lends the finished biscuit an off flavour
- Best way to get your baking paper to lay flat on the tray is to give it a light scrunch then flatten out. A few drops of oil between paper and tray will anchor the paper in place.