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Anzac update: success!

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Last year Saskia blogged about her failed attempts at her grandmother’s Anzac biscuits. Said failure was largely due to the imprecise nature of the recipe and some missteps with the ingredients (I maintain that Saskia forgot the flour in the first batch).

On Twitter Kate from Eating Melbourne gave an Anzac recipe from taste her tick of approval. At the time, I was sitting on the couch with all Anzac ingredients sitting in my cupboard. In about 10 minutes I had made 20 odd biscuits and they were happily cooking in the oven. And they were delicious.

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Some differences to our previous Anzac failures – 1) they contained coconut 2) the ratio of oat to flour was the same by volume and 3) brown sugar rather than white sugar. Another difference was that I sprinkled them with sea salt before baking – the salt is wonderful with the caramelly flavour of these!

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Anzac biscuits that work

From the taste website. Note that I made these successfully with spelt flour, quantities below. I also recommend adding a little sprinkling of sea salt to the cookies, it takes the edge off the sweetness.
Makes about 24 (mine made less, but we ate a lot of the dough before baking it)

125g butter
2 tbs golden syrup
2 tbs water
150g plain flour (or 180g spelt flour)
90g rolled oats
85g desiccated coconut
155g brown sugar
1 tsp bicarb soda
Sea salt for sprinkling (optional)

  • Pre-heat the oven to 160C.
  • Place the butter, golden syrup and water in a small saucepan and put on low heat.
  • While the butter mixture is melting, sift the flour into a large bowl, then stir in the oats, coconut and sugar.
  • Once the butter mixture has melted, add the bicarb (it will foam up). Pour the butter mixture into the dry mixture and stir to combine.
  • Take a flat tablespoon of mixture and roll it into a ball. Place on a lined baking tray with about 5cm between each ball (the cookies will spread). Flatten with a fork. Sprinkle with a little sea salt.
  • Bake for about 10 minutes until golden, cool on the tray then transfer to a cooling rack.
  • Enjoy!
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3 Responses to “Anzac update: success!”

  1. Annabelle says:

    Hey Em, These look great! On the weekend down at Lorne Sas and I attempted to make some Anzac bikkies again…We were in search of a biscuit recipe that would give a nice chewy result and we were determined to find one! Haha thanks to John’s internet and searching skills we found a recipe that worked quite well; Womens Weekly Anzac Biscuits. We were a little worried that the oven might prove some trouble but it was fine..I just had to keep an eye on them and rotate them every 5 mins or so to make sure they cooked evenly! Apart from that they turned out brilliantly and I took some to the footy today:)

  2. Louise says:

    Made these and they turned out beautifully. Left them a little longer than 10mins as I like them dark. Next time I will probably up the oats, my regular anzacs have a 1:1 flour:oat ratio and consequently I felt like these didn’t have quite enough. The bonus is I should squeak an extra bikkie or 2 out that way too! The salt is genius.

    • Emily says:

      Thanks for the tip on your go-to Anzac quantities, will give it a try next time. Glad you like the salt too – I do love the sweet/salty combination and it was a surprise how well it worked here too.

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