Name: Crisp and Crunchy Anzac biscuits recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 48
Ingredients: 150g butter; 1/4 cup (85g) golden syrup; 1 tbsp hot water; 1 tsp bicarb soda; 1 1/2 cups (225g) plain flour, sifted; 1 cup (225g) caster sugar; 1 cup (90g) rolled oats; 1/2 cup (45g) desiccated coconut

by Tiffany Page Last updated on 02/24/2021

The trick to crispy crunchy ANZAC biscuits is cooking them at a lower temperature for longer, a slightly higher sugar to flour ratio and changing out brown sugars for white sugars. - Tiffany Page

Ingredients

150g butter
1/4 cup (85g) golden syrup
1 tbsp hot water
1 tsp bicarb soda
1 1/2 cups (225g) plain flour, sifted
1 cup (225g) caster sugar
1 cup (90g) rolled oats
1/2 cup (45g) desiccated coconut

Method

Step 1

Preheat oven to 150°C/140°C fan forced. Line 2 x baking trays with baking paper.
Step 2

Place butter and golden syrup in a large saucepan over a medium heat and cook until butter has melted. Cool for 5 minutes. Combine bicarb and hot water and stir into pan. Add flour, sugar, oats and coconut and mix well to combine.
Step 3

Roll into tablespoon sized balls (approx. 20g), arrange on baking trays 10cm apart and press down with finger tips to flatten into 6-7cm rounds.
Step 4

Bake for 15-18 minutes, turning half way through if required, or until golden. Allow to rest on baking trays before placing on a wire rack to cool completely.