Make the classic Anzac biscuit recipe with rolled oats and golden syrup or try one of the modern variations.
A little coconut and ginger make these traditional Aussie bikkies especially good. This recipe comes from my mother.
A classic Australian favourite. Always gone within minutes!
It's kind of like a lighter, cake version of the biscuits. I think this would be nice with a lemon icing but my neighbour, who made it, didnt have it iced.
I have modified an Anzac Biscuit recipe for us gluten-free eaters - using rice flour, coconut sugar and maple syrup. I have still used butter – you really need it for the depth of flavour.
Chewy Anzac Favourites
These Anzac biscuits have rolled oats, flour, brown sugar, coconut, almonds, butter, golden syrup and are baked to golden brown and crispy delicious.
Try this variation on the Aussie classic by adding toasted macadamias.
If you are looking for a slight spin on your ANZAC biscuits try this version that has a half cup of almonds in it for some additional texture and flavour.
I put this recipe together from a few recipes I found on the internet cos I like the bush tucker influence - and the taste - of the wattleseed.
These large Anzac biscuits are a favorite in our home. They are much larger than usual and I prefer to bake them soft rather than crunchy. If you wish them to be harder, leave then in the oven a minute or two longer. They sell really well at fetes and cake stalls.