I went to a friends recently and she gave me one of these Anzac biscuits. They were really good! Mike loves oaty things so I asked for the recipe and was quite surprised when they turned out to be Anzac biscuits, which I know are very similar to Twinkles Hob Nobs
Anzac ones come out more expensive than the oaty biscuits, but that’s because they’ve got lots of coconut in. I’ve tweaked the recipe a bit, halving the sugar and increasing the flour
They would be just as versatile as oaty biscuits. Drizzle or coat them with dark chocolate; add pieces of preserved ginger; or big pieces of hazelnut or cashew; or add a handful of raisins; or sharp and chewy dried cranberries; or chopped up white, milk or plain chocolate
Don’t like sweet things?
I quite fancy having a go at making them exactly the same, but leaving out the sugar and adding sweet chilli and fine chopped rosemary for a savoury version; or sweet white miso; or marmite and peanut butter; or soy sauce, garlic and ginger. They’d be similar to these savoury flapjacks then I suppose, although the flapjacks haven’t got coconut in. What do you think? Think that would work?
Ingredients
- 150 g flour
- 80 g sugar
- 75 g coconut dessicated
- 75 g oats
- 85 g butter
- 1 tblsp golden syrup
- ½ tsp bicarbonate of soda
- 2 tblsp water
Instructions
- pre-heat oven to gas mark 4, 350°F, 180°C
- you will need 2 baking trays
- Combine the dry ingredients - flour, oats, sugar and coconut
- Melt the butter, add the syrup and stir well
- Dissolve the bicarbonate in the water, mix into the butter mixture
- Mix the dry and wet ingredients together
- Take a golf ball sized piece of mixture and shape it into a cookie. I found 40g of mix per 'golf ball' made 13 biscuits
- Place each biscuit on a baking sheet
- Bake for 15 minutes
- Click here to start a 15 minute timer
- Leave the biscuits on the tray for a minute or two to firm up, then cool on a wire tray of you have one. If not, don't worry, mine were fine left to cool on the baking tray
- Store in an airtight tin
Equipment Needed
Thanks Lesley, that means a lot to me. Liked your suggestions for savoury versions. Will have to try that.
ah yes, I forgot that when doing the recipe, I’ll change it, thanks for reminding me
Love your blog,but I was a bit sad to see that ANZAC biscuits were listed as English cuisine. ANZAC stands for Australian and New Zealand Army Corp. They were originally made by loved ones to send to the troops serving in WW1. The ingredients were chosen so the biscuits would last on the way to the other side of the world. Hope this was helpful.