Our twist on the traditional Anzac biscuit combines oats and coconut with the rich, caramel notes of palm sugar.
Perfect for Australian celebrations or a simple morning tea, these sweet treats are so more-ish you’ll struggle to stop at one. These are a crunchy rather than chewy version.
INGREDIENTS
150g (1 cup) plain flour
35g (1/4 cup) self-raising flour
270g (1 cup) soft palm sugar, shaved
110g (11/4 cups) rolled oats
110g (11/4 cups) desiccated coconut
125g butter
1/2 tsp bicarbonate of soda
METHOD
1 Preheat the oven to 180°C and line four baking trays with baking paper. Combine the flour, oats and coconut in a bowl. Combine the sugar and butter in a small saucepan over a medium-low heat. Stirring occasionally, cook the mixture for 5 minutes or until the sugar has melted and the texture is smooth.
2 Combine the bicarbonate soda with 1 tbsp of boiling water, then add this to the sugar mixture. Transfer this mixture into the dry ingredients bowl, then stir with a wooden spoon to combine well.
3 To make the biscuits, take 1 slightly heaped tbsp of the dough and roll into a ball. Repeat for the remaining dough. Once complete, place balls onto the lined baking trays, leaving plenty of room between each to allow for spreading. Flatten the balls gently using the palm of your hand.
4 Bake for 10 minutes or until golden. Switch the trays halfway through baking. Transfer biscuits to a wire rack to cool. They will harder on cooling. Store in an airtight container.
