Anzac Biscuit Recipe

Photos by: Dom Walster

Thank you to Jessica for sending in this fantastic Anzac biscuit recipe!

Ingredients

250g butter
50g golden syrup
165g caster sugar
165g oats
165g coconut
5G bicarbonate soda
60g plain flour
2 tsp cinnamon
1 tsp ground ginger

Instructions

Melt butter, sugar and golden syrup – set aside to cool.
Sieve the flour and combine all dry ingredients in a large bowl.
Pour melted butter mix in with dry ingredients – give a good stir.
Roll cute biscuit balls. I weigh mine out at 80gs each. You can make whatever size you fancy.
Bake at 180 degrees Celsius, make sure there is loads of space between the biscuits, they will spread!! After 8 minutes take them out and *reshape* (you’ll see what I mean… I use the edge of a spoon and go fast like a ninja) bake for a further 6-8 minutes depending on how crunchy/chewy you like them.

Makes about 10 palm-sized biscuits

Milling Britain’s finest flour for over 100 years

With a milling legacy spanning eight generations, Matthews Cotswold Flour is one of the UK’s oldest family-run flour mills. Trading grain and milling flour in the heart of the Cotswolds since the 1800s, we believe passionately that our local partnerships, traditional methods and premium grains make for better baking.

We are proud to offer premium quality Organic and Stoneground Wholegrain flour, using grain from local farmers and time-honoured milling techniques.

The Matthews Cotswold Flour story began when the original FWP Matthews built a mill on the river Evenlode in 1912. You’ll find us working here to this day, overlooking the picturesque Cotswold village of Shipton-Under-Wychwood.