The iconic Anzac biscuit is one of those recipes that should be in everyone's recipe book. It is perfectly golden, crunchy yet still chewy and a perfect afternoon treat during those cold winter days. Why not celebrate ANZAC Day this year with some variations on this classic treat? Read on for my traditional ANZAC biscuit recipe as well a truly amazing ANZAC cake recipe.
Traditional ANZAC biscuit recipe
What you need
1 cup plain flour
1 cup desiccated coconut
1 cup rolled oats
1/4 cup caster sugar
1/2 cup dark brown sugar
125g butter
3 tablespoon golden syrup
1/2 teaspoon bicarbonate of soda
How to...
Preheat oven to 170C (fan forced) and line your baking trays with baking paper.
Place the flour, coconut, rolled oats and both types of sugars in a large bowl and stir to combine. Place the butter and golden syrup in a small saucepan (or in your microwave) to melt - stirring occasionally. This takes around 3-5 minutes. Set aside for 10 mins to cool slightly.
Combine 2 tablespoons of boiling water and the bicarbonate of soda in a small bowl. Add to the oat mixture along with the butter mixture. Stir until well combined.
Roll tablespoonfuls of the mixture into balls and place on the lined trays, allowing space for spreading. Gently press each ball to flatten slightly. Bake for 15 mins for crisp biscuits. Set aside on the trays to cool completely. The biscuits will harden as they cool.
For extra yumminess drizzle with melted chocolate or dip one half in melted chocolate. #yum!
What you need
1 cup plain flour
1 cup desiccated coconut
1 cup rolled oats
1/4 cup caster sugar
1/2 cup dark brown sugar
125g butter
3 tablespoon golden syrup
1/2 teaspoon bicarbonate of soda
How to...
Preheat oven to 170C (fan forced) and line your baking trays with baking paper.
Place the flour, coconut, rolled oats and both types of sugars in a large bowl and stir to combine. Place the butter and golden syrup in a small saucepan (or in your microwave) to melt - stirring occasionally. This takes around 3-5 minutes. Set aside for 10 mins to cool slightly.
Combine 2 tablespoons of boiling water and the bicarbonate of soda in a small bowl. Add to the oat mixture along with the butter mixture. Stir until well combined.
Roll tablespoonfuls of the mixture into balls and place on the lined trays, allowing space for spreading. Gently press each ball to flatten slightly. Bake for 15 mins for crisp biscuits. Set aside on the trays to cool completely. The biscuits will harden as they cool.
For extra yumminess drizzle with melted chocolate or dip one half in melted chocolate. #yum!
ANZAC Cake
What you need
125 g butter, softened
1/2 tsp coconut essence
1/2 cup dark brown sugar
2 eggs
1/2 cup golden syrup
1/2 cup (40g) desiccated coconut
1 1/2 cups self-raising flour
250 g extra-light sour cream
1/3 cup (80ml) milk
How to
Preheat oven to 180°C (160°C fan-forced). Grease deep 20cm (8 inch) round cake pan and line base and sides with baking paper.
Beat butter, essence and sugar in a small bowl with an electric mixer until light and fluffy. Beat in eggs, one at a time. Add the golden syrup.
Fold through the remaining ingredients.
Spread the mixture into the pan and bake for about 60 minutes or until cooked when tested. Stand cake in pan for 30 minutes before turning onto wire rack, top-side up, to cool.
Spread with buttercream icing and drizzle with a little golden syrup. You can grab my buttercream icing and other amazing recipes and tips of the trade in my free cake decorating book. Read on to find out how you can grab yourself a FREE copy of my book 'Cake Decorating at Home'.
What you need
125 g butter, softened
1/2 tsp coconut essence
1/2 cup dark brown sugar
2 eggs
1/2 cup golden syrup
1/2 cup (40g) desiccated coconut
1 1/2 cups self-raising flour
250 g extra-light sour cream
1/3 cup (80ml) milk
How to
Preheat oven to 180°C (160°C fan-forced). Grease deep 20cm (8 inch) round cake pan and line base and sides with baking paper.
Beat butter, essence and sugar in a small bowl with an electric mixer until light and fluffy. Beat in eggs, one at a time. Add the golden syrup.
Fold through the remaining ingredients.
Spread the mixture into the pan and bake for about 60 minutes or until cooked when tested. Stand cake in pan for 30 minutes before turning onto wire rack, top-side up, to cool.
Spread with buttercream icing and drizzle with a little golden syrup. You can grab my buttercream icing and other amazing recipes and tips of the trade in my free cake decorating book. Read on to find out how you can grab yourself a FREE copy of my book 'Cake Decorating at Home'.
FREE cake decorating book!
Are you a DIY kinda person? Do you scroll through your newsfeed drooling over cakes wishing someone would hand you the tricks of the trade? I have written a gorgeous little book just for you! I am offering it to you for FREE when sign up to my fortnightly newsletter. Click here for your FREE book! If you are already a subscriber to my newsletter please email me and I will send you a copy.
Are you a DIY kinda person? Do you scroll through your newsfeed drooling over cakes wishing someone would hand you the tricks of the trade? I have written a gorgeous little book just for you! I am offering it to you for FREE when sign up to my fortnightly newsletter. Click here for your FREE book! If you are already a subscriber to my newsletter please email me and I will send you a copy.
Image credits: Life Hacker; Blue Apocalypse; Taste Spotting and One Perfect Mess
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