Everyone loves a good Anzac biscuit, so this week CW food writer Libby Kimber brings you two variations on the classic Australian biscuit – one sweet and one savoury.
Makes 24 jumbo biscuits | Prep: 10 mins | Cook: 10-15 mins
- 2 cups rolled oats
- 2 cups brown sugar
- 2 cups desiccated coconut
- 2 cups self-raising flour
- 125g butter
- 2 Tbsp golden syrup
- 1 tsp bicarb soda
- 2 Tbsp water
- Preheat oven to 170°C.
- Combine dry ingredients in a large mixing bowl. Melt butter and golden syrup with water and dissolved bicarb soda, and add to dry ingredients. If the mixture is too moist, add a little more flour as needed.
- Roll mixture into balls on a tray lined with baking paper, and press down with a fork.
- Bake for 10-15 minutes, or until golden brown.
Sea rosemary, lime and Murray River salt ‘Anzac biscuits’
Makes 12 biscuits | Prep: 10 mins | Cook: 10 mins
- 1 1/4 cups plain flour, sifted
- 1 tsp ground cinnamon myrtle
- 1 cup rolled oats
- 3/4 cup shredded coconut
- 1/4 cup caster sugar
- Zest of 4 blood limes
- 2 long sprigs of sea rosemary, coarsely chopped, stems removed and discarded
- 1/2 teaspoon Murray River pink salt, plus extra for sprinkling
- 1 Tbsp golden syrup or treacle
- 1 Tbsp honey
- 150g unsalted butter, chopped
- 1/2 tsp bicarbonate of soda
- 1 1/2 Tbsp water
- Preheat the oven to 185°C. Line 2 baking trays with baking paper.
- In a large bowl, place the flour, cinnamon myrtle, oats, coconut, sugar, lime zest, sea rosemary and salt, and stir to combine.
- In a small saucepan, place the golden syrup, honey and butter and stir over low heat until the butter has melted.
- Remove from the heat. Mix the bicarbonate of soda with the water and add to the golden syrup mixture.
- Pour into the dry ingredients and mix together until fully combined. Roll tablespoonfuls of the mixture into balls and place on baking trays, pressing down on the top to flatten. Sprinkle with a little salt, to taste.
- Bake for 12–20 minutes until golden brown, depending on the thickness of your biscuit.
This recipe is both sweet and savoury. Make the biscuits flat and thin and use them with cheese as a gorgeous alternative to crackers.
This recipe is from Warndu Mai (Good Food) by Rebecca Sullivan and Damien Coulthard published by Hachette Australia, hardback RRP $45.