Anzac Biscuits

by

Drop

POSTED Thu, 23 April 2015

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.

recipe-image

    INGREDIENTS


  • Rolled oats icon
    Rolled oats

    85 g (about ½ cup)

  • Dessicated coconut icon
    Dessicated coconut

    85 g (about 1 cups)

  • Plain flour icon
    Plain 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 tablespoon (about 21 g)

  • Bicarbonate of soda icon
    Bicarbonate of soda

    1 teaspoon (about 4.65 g)

  • Water icon
    Water

    2 teaspoons (about 10 g)boiling

    METHOD


  • 1. Pre-heat oven - 170°C
  • 2. Line a clean baking sheet with parchment paper
  • 3. Add rolled oats, dessicated coconut and plain 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 bicarbonate of 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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