Everyone has a favourite ANZAC biscuit recipe. At Harper & Blohm this is ours, based upon some biscuits chef Ian’s mum used to make him as a child. We all love great artisanal butter so therefore use cultured butter in this recipe.
Doesn’t matter if you are a chewy or a crispy Anzac biscuit person, these have just the right amount of both.

Ian's ANZAC Biscuits

Ingredients

• 150gm wholemeal flour
• 130gm rolled oats
• 200gm soft brown sugar
• 50g desiccated coconut
• 125gm unsalted cultured butter
• 50gm golden syrup
• 40gm water
• ½ teaspoon bi-carb soda 

Method

1. Preheat the oven to 160˚C
2. Line 2 baking trays with baking paper.
3. In a bowl combine the flour, oats, sugar and coconut.
4. In a small saucepan add butter, golden syrup and water. Stir over a low heat until the butter has melted and the whole thing goes a little syrupy.
5. Add the bi-carb soda and mix well; the mixture will fizz and expand a little but keep stirring
6. Pour this hot syrup into the flour mix and combine well.
7. Using clean hands, divide the dough into 12 balls (about 60gm each)
8. Gently flatten each ball; you want to have 12 even discs about 2cm high. Allow a few cm between each as they will spread during cooking.
9. Bake for 10 minutes, then turn the tray around & cook for a further 5 minutes until a light golden brown. Remove from the oven if you’re chewy biscuit person. If you’re a crispy biscuit eater, leave them in the oven a few minutes longer to crisp up.
10. When ready remove the biscuits from the oven and leave to cool on a wire rack.

Tips

• Once dough is made, bake straight away otherwise the bi-carb soda lends the finished biscuit an off flavour
• Best way to get your baking paper to lay flat on the tray is to give it a light scrunch then flatten out. A few drops of oil between paper and tray will anchor the paper in place.

Recipe by Ian Alexander

Download printable recipe here