Biscuit business

We’re very excited to be collaborating with the iconic David Jones Department Store this week, to bring you the thoroughly Australian traditional Anzac biscuit recipe and method. If you’ve never tried to bake them, or never indulged in this Anzac Day tradition, then there’s no time like right now, to get down and crunchy.

The method couldn’t be more simple, the ingredients more readily available (probably in your pantry already) and the effort at a minimum. Off to the pantry to get the following:

  • 1 Cup (90g) rolled oats
  • 1 Cup (150g) plain flour
  • 1 Cup (220g) firmly packed brown sugar
  • ½ Cup (40g) desiccated coconut
  • 125g butter, chopped
  • 2 Tablespoons golden syrup
  • 1 ½ Tablespoon water
  • ½ Teaspoon bicarbonate of soda (baking soda)

Just grab a mixing bowl, a set of scales, measuring cups and spoons and bring out the sifter and you’re ready to go. In fact, it’s an ideal dual act to perform with any child within reach. Watch how it’s done!

Preheat oven to 160c.  Grease oven tray or line with baking paper. Combine oats, sifted flour, sugar and coconut in a large bowl.

Place butter, syrup and water in a small saucepan and stir over low heat until smooth and then stir in bicarbonate of soda. 

Pour the liquid into the dry ingredients and stir. What could be more simple?

Roll level tablespoons of mixture into balls and place 5cm apart on trays.  Flatten slightly.

Bake for 20 minutes or until golden.  

The biscuits will need to cool on the tray for a little before transferring to a cooling rack.
Warning: They smell so very yummy you’ll need all your strength to resist nibbling at this point.

Nothing on the Australian baking scene comperes to the classic Anzac biscuit – not too hard, not too soft, but just right. Just get baking!