Monday, April 22, 2013

A+ Anzac Biscuits

These Anzac Biscuits are a modern twist on an Aussie/Kiwi classic. They break some rules but they are worth it! The credit goes to my hubby's work mate, Helen for this recipe. I think she has held back her true secret ingredient in this recipe that she has handed on to me; but every good cook must protect their secrets.

A+ Anzac Biscuits
Makes 32 crunchy biscuits


1 cup Rolled Oats

1 cup Plain Flour
½ cup Sugar
1 cup Dessicated Coconut
125g Butter
2 Tablespoons Golden Syrup
1 teaspoon Baking Soda
1 Tablespoon Boiling Water
½ cup Choc Chips
½ cup Sunflower Seeds
½ cup Dried Cranberries (or sultanas, currants, etc)
2 Tablespoons Crystallised or Naked Ginger, thinly sliced

  1. Preheat oven to 150ÂșC (slow oven)
  2. Combine all of the dry ingredients in a large bowl: oats, sugar, flour, coconut, choc chips, seeds, cranberries and ginger. Stir.
  3. Melt the butter and golden syrup together in a small saucepan.
  4. Dissolve the baking soda in the boiling water and stir into the butter mixture in saucepan.
  5. Pour into dry ingredients and stir until well combined.
  6. Roll mixture into balls and place about 5cm apart on oven trays lined with baking paper.
  7. Flatten slightly with a fork.
  8. BAKE for 15-20 minutes until golden brown.
  9. Allow biscuits to stand on the tray to cook (about 15 mins) then transfer to a wire rack.

Mix dry ingredients together

Melt butter and golden syrup together

Add hot water and baking soda to butter mixture
Add butter mixture to the dry ingredients
Mix together well
Form into small balls and press down on baking tray
Makes about 32 - Slow Oven

(very un-Anzac Biscuit but sooooo delicious!)

I dare you to only eat one! And remember to pause to honour our fallen Diggers this Anzac Day.


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