Best ANZAC Biscuit Recipes

Preheat oven to 150c

Combine the oats, flour and coconut in a bowl.

Place maple syrup/honey and oil in a glass jug, heat until runny (about 20secs in the microwave).

Place bi-carb soda in a small bowl and top with boiling water, add to oil/maple syrup mixture. Then add all the wet mix to the dry mix. Combine.

With damp hands pat out biscuits and place on an oven tray lined with baking paper – I get around 10 to 12 depending how much mix I eat 🙊 and how big they are.

Bake in oven for 20-25mins – until golden.

Cool on tray for 10mins and then place on a wire rack.

And the most important part….. Enjoy with a lovely warm drink, dunking these in and pausing for a moment in your day….

Preheat oven to 170°C.

Place the flour, oats, sugar and coconut in a large bowl and stir to combine.

In a small saucepan place the golden syrup and butter and stir over low heat until the butter has fully melted.

Mix the bicarb soda with 1½ tablespoons boiling water and add to the golden syrup mixture. It will bubble whilst you are stirring together so remove from the heat.

Pour into the dry ingredients and mix together until fully combined. Roll tablespoonfuls of mixture into balls and place on baking trays lined with non-stick baking paper, pressing down on the tops to flatten slightly.

Bake for 12 minutes or until golden brown.

Preheat oven to 180 degrees Celsius. Mix rolled oats, coconut, plain flour and sugar in a bowl and stir to combine.

In a small saucepan place the golden syrup and butter and stir over low heat until the butter has fully melted. Mix the bicarb soda with boiling water and add to the golden syrup mixture. It will bubble whilst you are stirring together so remove from the heat.

Pour into the dry ingredients and mix together until fully combined.

Roll tablespoonfuls of mixture into balls and place on baking trays lined with non-stick baking paper, pressing down on the tops to flatten slightly.

Bake biscuits for 15 minutes or until golden brown.

Sift self-raising flour into a bowl and add pinch of salt.

Rub the butter into the flour until it resembles breadcrumbs, add the whisked egg and stir to combine.

Gently add the milk and mix until the dough just comes together and resembles a scone mix (do not over work the dough). Set aside.

Combine all sauce ingredients into a large fry pan. Bring to the boil to amalgamate before reducing heat to a gentle simmer.

Flour your hands and roll the dough into the size of a twenty-cent piece. Place the balls onto a tray lined with baking paper.

Slip the balls off the baking paper all together into the syrup. Cover the frypan with foil to form a tight seal and cover with the lid. Cook for about 10 minutes before turning over for another 10 minutes on the other side.

Remove with a slotted spoon and serve with the remaining sauce and a jug of runny cream.

Combine dry ingredients in a large bowl.

Melt butter and golden syrup in another bowl or pan.

Combine soda and water, add to butter mixture, then stir these into dry ingredients.

Place teaspoons of mixture onto greased trays, press down lightly.

Allow room to spread.

Bake in a slow oven 15 to 20 minutes or until golden brown.

Preheat oven to 160 degrees Celsius, fan-forced

Prepare a baking tray with greaseproof paper

Combine all the ingredients in a bowl and combine with hands

Spread the oat mix on the tray over the greaseproof paper

Use your hand to ‘scrunch’ the mix to form clusters

Cook in the oven for 20-25 minutes

At the halfway mark, take the tray out and carefully stir the mix so it bakes evenly

Let cool completely before storing in an airtight container

Serve with fresh fruit and yoghurt

Combine GF Oats, sifted flour, sugar and coconut in a large bowl and combine well.

Combine butter, syrup and water into a bowl and stir over a low heat on the stove without boiling, until butter has melted OR in your Thermomix for 2min/60oC/Speed2.

Add syrup mixture to the dry ingredients in a bowl; mix well or add into Thermomix with the syrup mixture. (Don’t add extra bicarb, it’s already in the flour mix.)

Roll the mixture into balls in your hands and place on a pre-greased baking tray.

If the mixture is too dry (i.e. When you try to roll the mixture into balls it falls apart) add more water by the tablespoon until the mixture holds together.