Sweet, crunchy and oh-so moreish, there’s nothing quite like a classic ANZAC biscuit. You won’t be able to stop at just one!
Prep: 20 min
Cook: 15 min
1 cup (150g) plain flour
1 cup (90g) rolled oats
1 cup (75g) shredded coconut
1/2 cup (110g) caster sugar
1 tsp Hansells Vanilla Bean Paste
½ cup (125ml) golden syrup
1 tsp bicarbonate of soda
- Preheat oven to 170°C (fan forced). Line two baking trays with baking paper. In a large bowl, combine the flour, rolled oats and coconut.
- In a small saucepan, heat the sugar, butter, Vanilla Bean Paste and golden syrup, stirring, until the sugar has dissolved, butter melted and the mixture starts to bubble. Add the bicarbonate of soda and stir until the mixture froths and then pour it into the bowl with the dry ingredients then mix it all together until the dough forms.
- Using a teaspoon of dough at a time, scoop it onto the trays leaving 3cm between each one. Bake the biscuits for 13-15 minutes or until golden. Leave to rest on trays for 5 minutes and then transfer to a wire rack to cool completely. Store in an airtight container