Anzac Biscuits
By Joe
Source: King Arthur Baking — PJ Hamel, Anzac Biscuits.
Crisp, deep mahogany Anzac biscuits of oats, coconut, butter and golden syrup, bound with bicarbonate foamed in boiling water.
Always check the labels of the products you use.
Method
- 1
Heat the oven and mix the dry ingredients. Heat the oven to 175°C (155°C fan). Grease two trays lightly, or line them with baking paper. In a large bowl, mix the oats with the weighed flour, the sugar, salt and coconut.
- 2
Melt the butter and syrup. In a small pan, or in the microwave, heat the butter with the golden syrup until the butter is liquid and the syrup mix is bubbling.
- 3
Foam the bicarbonate and make the dough. In a separate medium bowl (it will froth, so give it room), dissolve the bicarbonate in the boiling water, then pour in the hot butter and syrup. Tip that into the dry bowl and stir until a dough forms.
- 4
Scoop and bake. Place teaspoon-sized mounds at least 4 cm apart — they spread as they bake. Bake for 13–15 minutes, until a deep mahogany; these biscuits should be dark and crisp, not pale or chewy.
- 5
Cool on the tray. Let them sit on the tray so they finish crisping as they cool.
Storage
Store well wrapped at room temperature for about a week, or freeze for longer.
Free sugars
4.4 g per serving
8.8 % of the 50 g daily maximum · 17.6 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- 2 baking trays, lightly greased or lined with baking paper
- small saucepan or microwave-safe jug
- medium mixing bowl
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 57 kcal |
| Protein | 0.6 g |
| Carbohydrate | 8.2 g |
| of which sugars | 4.4 g |
| of which free sugars | 4.4 g |
| Fat | 2.5 g |
| of which saturates | 1.6 g |
| Fibre | 0.3 g |
| Salt | 0.11 g |
Protein per 100 kcal
1.1 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
