Anzac biscuits are a delicious and beloved Kiwi classic that holds a special place in the hearts of many. With their chewy texture, sweet flavor, and golden colour, these home-baked treats are enjoyed year-round, but they are especially meaningful during this month to honour their rich history and cultural significance.
Our friends (and go-to) down the road from our Birkenhead store at Casual Foodie do all the work in taking quality ingredients and cooking them with time, passion, and plenty of good stuff. This year, they've outdone themselves by mastering the perfect Anzac Biscuit. Owner and cook, Christine has shared the recipe they have been serving up with us so you can try this classic at home yourself.
Prep Time: 10 minutes Cook Time: 12 minutes Servings: Servings: 52
90g pourable golden syrup
200g granulated sugar
100g brown sugar
180g cup rolled oats
120g desiccated coconut
2 teaspoons baking soda
4 tablespoons boiling water
1/4 tspn salt
Pull it Together:
Pre heat the oven to 180°C/350°F, or 150c fanbake.
Add butter & golden syrup to a medium saucepan and melt over a medium heat.
Add sugars, oats, coconut and flour to a mixing bowl and mix together well - a whisk works well here, or your hands!
In a small bowl mix together baking soda and boiling water. Stir wrll as ot froths up add to the dry mixture. combine well with a large spoon - dont overwork the mix!
Roll the cookie dough into balls about 1 tablespoon in size (we do iura at 25-26g and place on a lined baking tray, well apart, as they spread
Bake for 10-13 minutes until biscuits are golden brown. If your oven is a hot oven generally, take tge tenorratuee down 5 degrees. Start checking after 10 minures. They ahould be dark golden all over.
Allow to cool for 5 minutes on the tray, then transfer to a cooling rack.
Store in an airtight container. They can go soft in the humid weather.
Note - If you can't find golden syrup you can use honey or light corn syrup in its place.
Recipe Source: thekiwicountrygirl.com