If you have been searching for a scrummy Anzac Biscuit recipe for the long weekend you have come to the right place! Joseph Joseph have recently released their own baking range and we have been desperate to try it out. They have some fantastic pieces that make baking a breeze!
Anzac Biscuits were sent as snacks to ANZACs in World War One because they had great keeping properties. Nowadays modifications have been made to the recipe as they rarely survive a few days without being eaten! The below recipe is from taste.com.au with our own handy tips using Joseph Joseph’s bakeware.
Makes: 27 Prep: 20 min Cook: 20 min
Measure with Joseph Joseph’s Nest 9 Plus Measuring Cups.
- 150g (1 cup) plain flour
- 90g (1 cup) rolled oats (see Notes)
- 85g (1 cup) desiccated coconut
- 100g (1/2 cup, firmly packed) brown sugar
- 55g (1/4 cup) caster sugar
- 125g butter
- 2 tablespoons golden syrup
- 2 tablespoons water
- 1/2 teaspoon bicarbonate of soda
Preheat oven to 160°C. Line all three of Joseph Joseph’s Next Oven Dishes with non-stick Baking Paper (to save on cleaning, because the trays are nonstick).
Sift flour with the Shake It Large into the Large Nest 9 Plus Opal bowl. Using the Elevate Spoon Spatula, mix the oats, coconut and combined sugar with the flour.
Stir the butter, golden syrup and water in a small saucepan over medium heat until the butter melts and the mixture is smooth. Stir in the bicarbonate of soda. Add to the oat mixture and stir until well combined.
Roll level tablespoonfuls of the oat mixture into balls and place, about 5cm apart, on the prepared trays. Flatten until about 1cm thick. Avoid wastage and scrape everything from the pan with Fin.
Bake, swapping trays halfway through cooking, for 15 minutes or until light golden. Set aside for 10 minutes to cool slightly before transferring to wire racks with the Elevate Silicone cookie turner to cool completely.
Once cool, store biscuits in the Nest Storage 6pc Opal
Make them your way:
Soft and chewy: Omit the brown sugar and increase the caster sugar to 155g (3/4 cup).
Dark and crunchy: Omit caster sugar. Increase the brown sugar to 155g (3/4 cup, firmly packed). Bake for 18 minutes.
Thin and crispy: Omit the caster sugar. Increase the brown sugar to 200g (1 cup). Reduce the flour to 115g (3/4 cup).