It’s amazing that a simple Anzac biscuit recipe has the ability to ignite so much debate, but when it comes to the legendary Australian biscuit, tampering with the ingredients list is a firm no-no. While it is generally agreed that eggs should not be included in the traditional Anzac biscuit recipe, some minor variations, such as the addition of desiccated coconut, seem to fly under the radar.Â
If you enjoy the flavour and texture a little bit of coconut adds to chewy Anzac biscuits, this easy recipe is for you. If you’re feeling adventurous and want to try an even more outlandish spin on the classic bickie, try making a caramel tart with an Anzac biscuit base.
Looking for more delicious Anzac biscuit recipes?
Ingredients
Method
In a large mixing bowl, combine oats, sifted flour, coconut and sugar.Â
In a small saucepan, combine the butter and maple syrup and stir over a gentle heat until melted.
Mix the bi-carb soda with the boiling water in small bowl and add it into the melted butter mixture.
Stir the butter mixture into the dry ingredients.
Line two oven trays with baking paper.
Place tablespoons of the mixture onto the oven trays; allowing room for spreading.
Cook in a slow oven for 20 minutes at 150 degrees C.
Loosen while warm then cool on racks.
Recipe courtesy of McKenzie’s Foods.Â
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