Considering that ANZAC Day is upon us, let us all take a moment to honour the soldiers that fought and fell for this country, as well as for those who still fight. Before bestowing on you this recipe for the perfect ANZAC biscuit, we would like to clarify that ANZAC Day is, first and foremost, a day to remember and acknowledge sacrifices that were far bigger than any cookie could represent fully.
That said, it’s the simple symbolism of the ANZAC biscuit, long associated with the Australian and New Zealand Army Corps (ANZAC) and cast in infamy by the soldiers’ wives who would send them to naval bases, that makes it the perfect accompaniment to ANZAC day commemorations. Over time, the recipe has evolved but still creates cookies as welcomed and beloved now as they were then.
This modern ANZAC biccy recipe is one that we swear by. The resulting morsels are chewy and soft and boast deep, intriguing flavours thanks to the browned butter and peanut butter that comprise part of the recipe. You’ll never want to make them any other way.
1 ¾ cups of quick cooking rolled oats
1 cup of wholemeal flour
¼ cup of granulated sugar
¼ cup of brown sugar
¼ cup of almond meal
½ tsp of baking soda
½ cup of butter (browned)
¼ cup of good quality crunchy peanut butter
½ cup of golden syrup
1 tsp of vanilla extract
1 tsp of ground cinnamon
1 tsp of nutmeg
¼ tsp of salt
1. Pre-heat the oven to 180°C, fan-forced and line a baking sheet with baking paper
2. In a medium saucepan, melt your butter and let it simmer until browned. Keep a close eye on this as it can burn quite fast. Take it off the heat and let it cool for 5 minutes.
3. In a large mixing bowl, mix the browned butter into the granulated and brown sugar and mix until fully incorporated.
4. Then add in your vanilla, egg, peanut butter and golden syrup. This may take a while to combine but it should form a creamy consistency.
5. In a separate bowl, mix the dry ingredients together. We recommend sifting them through to avoid lumpy chunks of almond meal.
6. Add the dry ingredients into the large bowl of wet ingredients until it forms a cookie dough texture (slightly stickier than a regular chocolate chip cookie dough).
7. Take an ice-cream scoop and place the balls of dough on the baking tray, approximately 7cm away from each other to leave room for spreading.
8. Pop them in the oven for 12-15 minutes or until golden.
9. Don’t let them go too brown in the oven as they bake more as they set.