Tess’ perfect ANZAC Biscuits
The warm sweetness from the golden syrup combined with the wholesome goodness of oats is a flavour unique to this crunchy traditional Australian biscuit. Our mouths are watering just thinking about it!
Our all-round talented Showroom Manager, Tess, steps us through her method for the perfect ANZAC Biscuits at the state of the art SMEG Showroom in Nedlands.
- 1 cup plain flour
- 1 cup rolled oats
- 1 cup desiccated coconut
- 1 cup caster sugar
- 125 grams butter
- 2 tablespoons (55 grams) golden syrup
- 2 tablespoons (40 mls) boiling water
- ½ teaspoon bicarbonate of soda
Step 1. Preheat Smeg Oven on Fan Forced at 150◦C.
Step 2. Combine flour, rolled oats, coconut and sugar in a medium sized mixing bowl. Make a well in the centre.
Step 3. Gently melt the butter and golden syrup together in a small saucepan over a low heat.
Step 4. Measure the freshly boiled water in a small bowl or cup. Add the bicarbonate of soda and stir. The water will start to fizz a little.
Step 5. Immediately pour the water into the melted butter mixture. The butter will froth and foam.
Immediately add to the dry ingredients.
Step 6. Working quickly, while the butter mixture is still foaming, stir with a wooden spoon until all ingredients are well mixed. At this stage, the mixture will be able to form large moist clumps and will hold together when squeezed.
Step 7. Push dessert spoonful’s of mixture together and place 12 mounds onto an oven tray lined with baking paper. Repeat with a second tray.
Step 8. Bake on shelf positions 2 and 4 for 20 minutes. (If you like a crispy biscuit, cook for a couple more minutes.) Cool on trays for 15 minutes, then move to a cooling rack.
Step 9. Repeat with remaining mixture.
Step 10. When biscuits are completely cool, store in an airtight container.
If videos are more your thing, check out our reel on BGC Home Instagram for a quick and easy step by step guide to Tess’ ANZAC Biscuits.