Oat & coconut biscuits
These oat and coconut biscuits, or Anzac biscuits as they’re also known, are a family favourite. The ingredients are usually in the cupboard and they are super quick to make, so you can knock up a batch in no time.
They are simple and hands-on enough that they’re great for baking with kids. They also keep very well if, for any reason, they don’t get eaten right away.
ANZAC (Australian and New Zealand Army Corps) biscuits are originally from World War 1 times when wives would send them to soldiers abroad as they kept so well when transported.
Given the heritage of this recipe, I’m sure there must be lots of variations. This isn’t even my recipe, but it was shared to me a fair few years ago, and I’ve since shared it on some more.
Anzacs are quick-to-bake biscuits thrown together from standard store cupboard staples. And apparently they'll even stay fresh for up to two weeks in an air-tight container. They've never lasted that long here.
Preheat oven to 180°c.
Melt the butter, then add the syrup and sugar to warm up in the saucepan too.
Combine all the dry ingredients - oats, coconut, flour and bicarb into a large mixing bowl.
Add the melted butter, syrup and sugar to the dry ingredients and mix. You may need to add a tablespoon of water at this stage if the mixture is too dry.
Shape the dough into balls and arrange on a lined baking sheet or you can use a shallow non-stick bun tin. This helps with even space and sizing. Depending on the size, you will get roughly 18 biscuits.
Bake for roughly 10 minutes depending on your oven. When cooked, they'll be spread out slightly flatter and golden.
Allow to cool slightly before transferring to a wire rack. They harden up as they cool.
Ingredients
Directions
Preheat oven to 180°c.
Melt the butter, then add the syrup and sugar to warm up in the saucepan too.
Combine all the dry ingredients - oats, coconut, flour and bicarb into a large mixing bowl.
Add the melted butter, syrup and sugar to the dry ingredients and mix. You may need to add a tablespoon of water at this stage if the mixture is too dry.
Shape the dough into balls and arrange on a lined baking sheet or you can use a shallow non-stick bun tin. This helps with even space and sizing. Depending on the size, you will get roughly 18 biscuits.
Bake for roughly 10 minutes depending on your oven. When cooked, they'll be spread out slightly flatter and golden.
Allow to cool slightly before transferring to a wire rack. They harden up as they cool.