Popular since the First World War, this is our recipe for the traditional Anzac biscuits. These biscuits will last well in an air tight container for up to 5 days. This recipe uses the KitchenAid Platinum Stand Mixer KSM156.
Ingredients
1 cup (90g) rolled oats
1 1/2 cups (195g) plain flour
1 1/2 cups (90g) shredded coconut
2/3 cup (150g) castor sugar
125g salt reduced butter
3 tablespoons golden syrup
2 tablespoons boiling water
1 teaspoon bicarbonate of soda
2 teaspoons vanilla extract
Method
For best results use the KitchenAid Platinum Stand Mixer KSM156
Preheat the oven to low 160°C (140°C fan forced). Line two biscuit trays with baking paper
Attach the mixing bowl to the stand mixer with the flat beater. Place the oats, flour, coconut and sugar in the bowl Turn to speed 2 and mix until well combined
Place the butter, golden syrup and water into a small saucepan. Bring to the boil stirring. Remove from the heat, add the bicarbonate of soda and vanilla, stir to combine (mixture will become very foamy)
Turn the mixer to speed 2 and quickly add the hot syrup. Increase to speed 6 and mix until well combined. Mixture will be very sticky
Roll into balls, about the size of a golf ball and place on the prepared trays allowing for spreading. Lightly press down to flatten. Bake on the centre shelf for 20 minutes. Allow to cool slightly before removing to a cooling rack
Tips & Hints
If biscuits puff up during cooking, simply flatten with a spatula
