Corinne's Anzac Biscuits

Corinne's Anzac Biscuits


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About this recipe: Anzac biscuits are the national biscuit of Australia. These are the best I've ever had - though they're a slight variation of the traditional. These use Weetabix and treacle along with golden syrup and the usual ingredients.


Serves: 12 

  • 110g butter
  • 2 tablespoons golden syrup (be generous if you like them softer)
  • 2 tablespoons treacle (be generous if you like them softer)
  • 80g rolled oats
  • 60g unprocessed wheat bran
  • 110g dark brown soft sugar
  • 60g wholemeal flour
  • 1 1/2 Weetabix biscuits
  • 1 teaspoon bicarbonate of soda
  • 1/2 teaspoon sea salt

Prep:10min  ›  Cook:15min  ›  Ready in:25min 

  1. Preheat oven to 160 C / Gas 2-3.
  2. Heat butter, golden syrup and treacle in microwave or on hob till butter is melted; stir to combine.
  3. Combine all dry ingredients and mix thoroughly. Add wet ingredients to the dry ingredients and combine thoroughly.
  4. Spoon into biscuit sized shapes on a greased baking tray (or press into small greased tin if you want flapjacks). Bake for 15 minutes.
  5. Remove tray from oven and allow to set for a few minutes, then transfer to a cooling rack to set completely. If doing the flapjack version, make sure you cut it before it sets (it can go rock hard).

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