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Photo of Anzac biscuits by WW

Anzac biscuits

3
Points®
Total Time
40 min
Prep
20 min
Cook
20 min
Serves
32
Difficulty
Moderate

Ingredients

Rolled oats, dry

1½ cup(s), (135g)

Plain wholemeal flour

1 cup(s), (160g)

Shredded or desiccated coconut

1 cup(s), (80g)

Granulated stevia sweetener

½ cup(s), (110g)

Reduced fat oil spread

125 g

Golden syrup

2 tbs

Bicarbonate of soda

1 tsp

Instructions

  1. Preheat oven to 180°C or 160°C fan-forced. Line 3 large baking trays with baking paper.
  2. Combine oats, flour, coconut and sweetener in a large bowl. Place spread, ¼ cup (60ml) water and syrup in a small saucepan and heat over medium-low heat. Cook, stirring, for 2–3 minutes or until melted and combined. Remove from heat and stir in bicarbonate of soda. Add to flour mixture and stir to combine.
  3. Roll tablespoons of mixture into balls and place on prepared trays, 6cm apart. Flatten balls until 5mm thick. Bake for 15 minutes or until golden and crisp. Set biscuits aside on trays for 5 minutes before transferring to a wire rack to cool. Serve.

Notes

TIPS: Store any leftovers in an airtight container for up to 4 days. It’s often easier to roll biscuit mixture into balls if you run your hands under cold water, then shake them until just slightly wet. This stops the mixture from sticking to your fingers.

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