Here’s a little spin on the classic Anzac – we’re browning the butter for extra depth, and chucking in a bit of rosemary to keep things interesting. You still get that chewy centre and crisp edge, but with a savoury hit that makes you go back for “just one more” about five times. Easy to make, hard to stop eating.
Category
Dessert
Servings
16
Prep time
15 minutes
Cook time
20 minutes
Here’s a little spin on the classic Anzac – we’re browning the butter for extra depth, and chucking in a bit of rosemary to keep things interesting. You still get that chewy centre and crisp edge, but with a savoury hit that makes you go back for “just one more” about five times. Easy to make, hard to stop eating.
Ingredients
- ½ cup (75g) plain flour
- ½ cup (80g) wholemeal plain flour
- ⅔ cup (145g) brown sugar
- 1 cup (90g) rolled oats
- ⅔ cup (55g) desiccated coconut
- 2 tbsp rosemary leaves, chopped
- 1 tsp sea salt
- 125g unsalted butter
- 2 tbsp golden syrup
- 1 tsp bicarb soda
- 2 tbsp boiling water
- sea salt flakes to serve
Directions
Preheat the oven to 160°C fan forced (320°F). Line two large oven trays with baking paper.
- Combine flours, sugar, oats, coconut and half the rosemary and salt in a medium bowl.
- Place the butter into a saucepan on medium heat. Cook, swirling the pan occasionally, until the butter is deep brown in colour and smells nutty, about 3-5 minutes.
- Remove from the heat and whisk in the golden syrup.
- Combine the water and bicarb in a small bowl until dissolved, then stir into the butter mixture.
- Add butter mixture into dry ingredients and mix until well combined.
- Roll tablespoonfuls of mixture into tight balls, then place on prepared trays 5cm (2 inches) apart.
- Press down lightly and sprinkle with remaining rosemary and salt.
- Bake biscuits for 12-15 minutes (12 for chewy), swapping trays halfway through cooking, or until golden brown.
- Cool on trays, then store in an airtight container at room temperature for up to 1 week.
