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Giant Anzac biscuits

  • 0:30 Prep
  • 1:00 Cook
  • Makes 12


  • 1 1/2 cups rolled oats
  • 1 1/2 cups desiccated coconut
  • 1 1/2 cups plain flour
  • 1 cup brown sugar
  • 185g butter, chopped
  • 1/4 cup golden syrup
  • 1 1/2 teaspoons bicarbonate of soda


  • 1
    Preheat oven to 180°C/160°C fan-forced. Line 2 baking trays with baking paper.
  • 2
    Combine oats, coconut, flour and sugar in a large bowl. Make a well in the centre. Place butter, syrup and 1/4 cup cold water in a saucepan over medium heat. Stir for 4 to 5 minutes or until butter has melted. Remove from heat. Stir in bicarbonate of soda. Stir butter mixture into oat mixture.
  • 3
    Using 1/4 cup mixture per ball, roll mixture into 12 balls. Place 2 balls, 10cm apart, on each prepared tray. Using the palm of your hand, flatten each ball into a 1cm-thick, 8cm (diameter) round. Bake for 17 to 18 minutes or until golden. Stand on trays for 5 minutes. Transfer to a wire rack to cool. Repeat process with remaining mixture. Serve.

Source: taste.com.au


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