Our twist on the traditional Anzac biscuit combines oats and coconut with the rich, caramel notes of palm sugar. 

Makes
24

Preparation

15min

Cooking

20min

Skill level

Easy
By
8
Average: 3.9 (12 votes)
Yum

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

  • 150 g (1 cup) plain flour
  • 35 g (¼ cup) self-raising flour
  • 270 g (1 cup) soft palm sugar, shaved 
  • 110 g (1¼ cups) rolled oats
  • 110 g (1¼ cups) desiccated coconut
  • 125 g butter
  • ½ tsp bicarbonate of soda

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

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.

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.

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.

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.

 

Photography by Alan Benson. Styling by Sarah O’Brien. Food preparation by Nick Banbury.