CASUAL COOK: Albury's Libby Rouse with her family's Anzac Biscuit recipe

FRESH TAKE: A traditional recipe with extra golden syrup and rapadura sugar.

FRESH TAKE: A traditional recipe with extra golden syrup and rapadura sugar.

Anzac Biscuits

Makes 45

150g rolled oats

100g desiccated coconut 

220g plain flour

130g granular rapadura sugar* or similiar

250g unsalted butter

80g golden syrup

50ml water

5g bicarb soda

Heat oven to 160 degrees Celsius, butter baking tray.

Combine oats, coconut, flour and sugar in a bowl. 

Melt butter and golden syrup, remove from stove.

Combine water and bicarb soda and then add to melted butter mix, it will foam.

Pour wet ingredients into dry and mix well.

Roll into small balls and flatten slightly onto baking tray.

Bake for 15 minutes, let cool on tray for 10 minutes and remove … yum! 

*Rapadura, sucanat and panela are the same product which can be purchased in block and granulated form. They are all raw and dried sugar cane juice, which retains the molasses and as a result the vitamins and minerals present in the sugar cane. 

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