Josh Emett’s 2025 Classic Anzac Biscuit Recipe
Serves 10
15 minutesprep time | 18 minutes Processing Time
Nutritional Information
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-
1 cup of either Harraways rolled oats
-
or Harraways extra creamy scotch oats
- 50g butter
- 2 tbsp golden syrup
- ⅓ cup caster sugar
- ¾ cup desiccated coconut
- ½ cup plain flour
- ½ tsp baking soda
- 2 tbsp warm water
- Pinch Sea salt
Ingredients
Josh Emett’s 2025 Classic Anzac Biscuit Recipe
Serves 10
15 minutes prep time | 18 minutes Processing Time
Nutritional Information
Share
-
1 cup of either Harraways rolled oats
-
or Harraways extra creamy scotch oats
- 50g butter
- 2 tbsp golden syrup
- ⅓ cup caster sugar
- ¾ cup desiccated coconut
- ½ cup plain flour
- ½ tsp baking soda
- 2 tbsp warm water
- Pinch Sea salt
Ingredients
Method
- 1. Preheat your oven to 175°C (350°F). Line a baking tray with baking paper.
- 2. In a small saucepan, melt the butter and golden syrup together over low heat. Stir until well combined, then remove from heat and let it cool slightly.
- 3. In a small bowl, mix the baking soda with warm water, and then add it to the melted butter and golden syrup mixture. Stir well.
- 4. In a large mixing bowl, combine the dry ingredients, Harraways rolled oats or Harraways extra creamy scotch oats, caster sugar, desiccated coconut, and plain flour.
- 5. Pour the melted butter mixture into the dry ingredients bowl and mix until smooth and well combined.
- 6. Take spoonfuls of the mixture and roll them into balls. Place them on the prepared baking trays, and flatten with your hand. Sprinkle with sea salt.
- 7. Bake in the preheated oven for about 18 minutes or until the biscuits are a deep golden brown.
- 8. Remove from the oven and allow the biscuits to cool on the trays for a few minutes before transferring them to a wire rack.
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