Anzac Biscuits (Golden Oatmeal Cookies)
Prep
15m
Cook
15m
Total
30m
This Anzac Biscuit recipe creates delicious golden oatmeal cookies with a perfect blend of rolled oats, coconut, and golden syrup. The combination of sweet, crunchy, and chewy textures makes these biscuits a perfect treat for any occasion.
Ingredients
16 servingsSteps
View steps on recipetineats.com or by saving the recipe to your
personal library.
Register for free to start saving recipes.
Nutrition Facts
Per serving. If servings isn't set, the recipe counts as 4.
-
Calories 175kcal 8%
-
Fat 8g 12%
-
Saturated Fat 5g 25%
-
Carbohydrates 24g 8%
-
Fiber 1g 4%
-
Sugar 13g 26%
-
Protein 2g 4%
-
Cholesterol 24mg 8%
-
Sodium 77mg 3%
Percent Daily Values are based on a 2,000 calorie diet.
Notes
1. Golden syrup - amber coloured sweet syrup primarily used for baking purposes in Australia and in the UK. Has a caramel-like flavour. Best substitutes:
1 tbsp light molasses + 3 tbsp honey or light corn syrup 1 tbsp treacle + 3 tbsp honey or light corn syrup
2. Oats & batter consistency - Different brands of oats can have different levels of absorbency. Your dough should be firm enough so that you can roll it into balls without it sticking to your hands, but pliable and wet enough so that you can flatten the balls without the dough crumbling. If your dough is too sticky, add more flour, if it is too dry, add more melted butter. Don't worry about playing around with this recipe - it's a pretty forgiving biscuit dough!
3. Storage - Anzac cookies stay crisp for about a week in an airtight container. After that, they soften a bit but are still good! If the biscuits go soft, they can be crisped up in the oven - 5 minutes at 180C / 350F.
4. Nutrition per biscuit.
1 tbsp light molasses + 3 tbsp honey or light corn syrup 1 tbsp treacle + 3 tbsp honey or light corn syrup
2. Oats & batter consistency - Different brands of oats can have different levels of absorbency. Your dough should be firm enough so that you can roll it into balls without it sticking to your hands, but pliable and wet enough so that you can flatten the balls without the dough crumbling. If your dough is too sticky, add more flour, if it is too dry, add more melted butter. Don't worry about playing around with this recipe - it's a pretty forgiving biscuit dough!
3. Storage - Anzac cookies stay crisp for about a week in an airtight container. After that, they soften a bit but are still good! If the biscuits go soft, they can be crisped up in the oven - 5 minutes at 180C / 350F.
4. Nutrition per biscuit.
Comments
Sign in to leave a comment.