ANZAC Biscuits

by

Drop

POSTED Wed, 14 August 2019

Serves

16

Total Time

23 MINS

Calories

120

Sweet cookies with oats and coconut, originally sent to the Australian and New Zealand Army Corps serving in World War I.w

recipe-image

    INGREDIENTS


  • Rolled oats icon
    Rolled oats

    85 g (about ½ cup)

  • Unsweetened shredded coconut icon
    Unsweetened shredded coconut

    85 g (about 1 cups)

  • All purpose flour icon
    All purpose flour

    100 g (about ¾ cup)

  • Granulated sugar icon
    Granulated sugar

    100 g (about ½ cup)

  • Unsalted butter icon
    Unsalted butter

    100 g (about ½ cup)

  • Golden syrup icon
    Golden syrup

    1 tbsp (about 21 g)

  • Baking soda icon
    Baking soda

    1 tsp (about 4.65 g)

  • Water icon
    Water

    2 tsp (about 10 g)boiling

    METHOD


  • 1. Pre-heat oven - 170°C
  • 2. Line a clean baking sheet with parchment paper
  • 3. Add rolled oats, unsweetened shredded coconut and all purpose flour to a clean large mixing bowl
  • 4. Mix in granulated sugar to the dough
  • 5. Add unsalted butter and golden syrup to a clean saucepan
  • 6. Heat until melted
  • 7. Add baking soda to a clean small bowl
  • 8. Mix in water to the small bowl
  • 9. Transfer content of small bowl to syrup
  • 10. Transfer syrup to dough
  • 11. Mix until combined
  • 12. Scoop dough onto baking sheet
  • 13. Bake until golden brown - 8 min, 170°C
  • 14. Transfer onto cooling rack

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