Anzac Biscuits

Anzac Biscuits

By 20 April, 2016

Are Anzac biscuits unique to Australia? How will we ever know? But along with pavlova and lamingtons, we lay claim to them, even if they are based on borrowed ideas. I've added a few macadamia nuts to these because they are native to Australia and represent the very essence of our soil and climate. For an even more authentic Aussie flavour, add 1 teaspoon ground Wattleseed to the mix.



Preheat oven to 160 degrees C. Grease a couple of baking trays or line them with non-stick baking paper.
In a mixing bowl, combine the dry ingredients.
In a small saucepan, melt the butter and golden syrup together.  Dissolve the bi-carbonate soda in the boiling water and add it to the saucepan - be careful because it will froth up. Pour the butter mixture over the dry ingredients and mix well to combine.
Roll level tablespoons of mixture into balls, place on greased trays, flatten with a fork and dot with a few macadamia nuts, if using.
Bake 12 - 15 minutes for chewy biscuits.  For crisp biscuits, bake 15 - 16 minutes.

Tip: Use shredded or flaked coconut for a biscuit with more texture.

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2 Responses to Anzac Biscuits

  1. Joan Desmond

    What is ;desicatted coconut ,
    golden syrup and is bicarbonate soda, baking soda
    Thank you

  2. Sheridan

    Hi Joan,
    Desiccated coconut is coconut flesh which has been shredded or flaked and then dried.
    And yes, bicarbonate of soda is baking soda.
    Golden syrup is a thick amber-coloured form of inverted sugar syrup made in the process of refining sugar cane. You can substitute light corn syrup . Take a look at this pager more info:

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