Maggie Beer’s Anzac Biscuits

Round up the plain flour, rolled oats, shredded coconut, brown sugar, butter, golden syrup, bi-carb, and verjuice (if you have it) and try your hand at this delicious Anzac biscuit recipe, courtesy of our very own Maggie Beer.

Ingredients

Method

  • Mix the flour, rolled oats, coconut and brown sugar in a medium bowl.
  • In a small saucepan, melt butter with golden syrup and Verjuice. Once butter has melted bring the mixture to a simmer before adding the bicarb soda. Stir to completely dissolve.
  • Add the hot butter and sugar mix to the dry ingredients and fold through.
  • Roll mixture into even sized balls and place onto a lined baking tray, leaving 2-3cm between each biscuit. Using your fingers, squash to flatten slightly.
  • Place into preheated oven and bake for a softer biscuits 10 mins or for a crunchy biscuit 16 minutes.  Cooking time may vary slightly depending on the oven and tray used.
  • Remove from the oven, allow to cool slightly, then transfer to a wire rack to cool completely.

Makes 12

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