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
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
Method Prep:10min › Cook:15min › Ready in:25min
Preheat oven to 160 C / Gas 2-3.
Heat butter, golden syrup and treacle in microwave or on hob till butter is melted; stir to combine.
Combine all dry ingredients and mix thoroughly. Add wet ingredients to the dry ingredients and combine thoroughly.
Spoon into biscuit sized shapes on a greased baking tray (or press into small greased tin if you want flapjacks). Bake for 15 minutes.
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).