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Anzac biscuits


Makes: 25
timePrep time: 15 mins
timeTotal time:
Anzac biscuits
Recipe photograph by Maja Smend
Tamsin says: 'These biscuits are one of my strongest childhood food memories, kept in their blue and white-flowered tin. Traditionally they contain coconut, but this is the way our family have always known and made them; they’re now a favourite of my own son Toby.’

Makes: 25
timePrep time: 15 mins
timeTotal time:

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Nutritional information (per serving)
Calories
126Kcal
Fat
7gr
Saturates
4gr
Carbs
13gr
Sugars
5gr
Fibre
1gr
Protein
1gr
Salt
0.1gr

Tamsin Burnett-Hall

Tamsin Burnett-Hall

Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Cookery Workflow Editor, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall

Tamsin Burnett-Hall

Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Cookery Workflow Editor, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes

Ingredients

  • 200g unsalted butter, plus extra for greasing
  • 110g plain flour
  • 110g granulated sugar
  • 200g porridge oats
  • 1 tbsp of golden syrup
  • 1 tsp bicarbonate of soda

Step by step

Get ahead
The biscuits keep for up to 5 days in an airtight container. 
  1. Preheat the oven to 180°C, fan 160°C, gas 4, and grease 2 or 3 baking trays, depending on what you have available. Combine the flour, sugar, oats and a pinch of salt in a mixing bowl.
  2. Melt the butter and golden syrup in a saucepan. Mix the bicarbonate of soda with 2 tablespoons of just-boiled water in a small bowl, then tip into the pan (it will make the butter mixture foam up). Add to the dry ingredients, and mix well.
  3. Using a tablespoon measure, dollop slightly heaped spoonfuls onto the baking trays (8-9 per tray), leaving plenty of room to spread. There’s no need to flatten out the mixture.
  4. Bake for 8-10 minutes until the biscuits are golden brown and crisp at the edges (the colour changes rapidly at the end, so watch that they don’t burn). Cool on the trays for 5-10 minutes to firm up enough so you are able to move them to a wire rack using a fish slice or palette knife. Bake the rest of the mixture if you couldn’t get them all in the oven on the first go.
    Tip
    If you want to add coconut, mix in 75g desiccated coconut with the other dry ingredients.

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