Corinne's Anzac Biscuits

    25 min

    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.

    1 person made this

    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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