We love a biscuit that delivers both nostalgia and convenience. This ANZAC dough is perfect for making ahead — because sometimes you want biscuits now, and sometimes you want to be smug later. Roll the dough into logs about 5 cm thick, wrap in cling film, and freeze. Then, when needed, just slice into discs and bake straight from frozen. They might not look like your classic ANZACs (the oats get a bit chopped), but they’ll still taste spot-on: golden, chewy, and just the right amount of sweet.
Ingredients
180g rolled oats (2 cups)
150g plain flour (1 cup)
150g brown sugar (1 cup)
60g desiccated coconut (3/4 cup)
4 tablespoons golden syrup
150g salted butter
½ tsp bicarb soda
30ml water
Method
Preheat your oven to 160°C and line a tray with baking paper. In a big bowl, mix all the dry ingredients. Melt the butter and golden syrup together (30-second bursts in the microwave work a treat). Mix the bicarb and water in a separate small bowl, then pour it into the warm butter mix. It’ll fizz and bubble, then pour it into your dry ingredients while the magic’s happening.
Give everything a good stir (but don’t overmix), then roll into balls about 4 cm across and flatten them slightly on your tray. The dough is sticky, so wetting your hands will help. Leave space between each biscuit, as they like to spread out.
Bake for 20 minutes, then cool on the tray for 10 so they firm up nicely.
Serve with a cuppa and a solid dose of Aussie spirit.
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