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Sydney Morning Herald
23-04-2025
- General
- Sydney Morning Herald
They may not be ‘true blue' but these Anzac biscuits are truly delicious
300g (2 cups) plain flour 135g (1½ cups) desiccated coconut 200g (2 cups) rolled oats 80g (½ cup) sesame seeds 2 tsp ground ginger 95g (½ cup) soft brown sugar 95g (½ cup) dark muscovado sugar 250g salted butter, chopped 2 tbsp date syrup ½ tsp bicarbonate of soda (baking soda) 80ml (⅓ cup) boiling water METHOD Preheat the oven to 150C fan-forced (170C conventional). Line a baking tray with baking paper. Put the flour, coconut, oats, sesame seeds, ginger and both sugars in a large bowl and mix with your hands to combine. Heat the butter and date syrup in a small saucepan over a low heat until melted and stir to combine. Put the bicarbonate of soda in a small bowl, add the boiling water and mix well. Add this to the melted butter mixture in the pan, it will fizz up a little, then pour it over the dry ingredients and stir to combine well. Roll the mixture into balls about the size of an egg, then place them on the prepared baking tray. Use the palm of your hand to gently press down on the biscuits to flatten them. Bake the biscuits for 15-20 minutes, or until golden. Allow them to cool on the tray for about 5 minutes before transferring to a wire rack to cool completely. I like a crisp Anzac, but if you prefer a chewy Anzac do not flatten them as much and cook for 12-15 minutes. Makes 20 This is an edited extract from Pranzo by Guy Mirabella (Hardie Grant Books), RRP $60. Available in stores nationally. Photography by Guy Mirabella.
The Age
23-04-2025
- General
- The Age
They may not be ‘true blue' but these Anzac biscuits are truly delicious
300g (2 cups) plain flour 135g (1½ cups) desiccated coconut 200g (2 cups) rolled oats 80g (½ cup) sesame seeds 2 tsp ground ginger 95g (½ cup) soft brown sugar 95g (½ cup) dark muscovado sugar 250g salted butter, chopped 2 tbsp date syrup ½ tsp bicarbonate of soda (baking soda) 80ml (⅓ cup) boiling water METHOD Preheat the oven to 150C fan-forced (170C conventional). Line a baking tray with baking paper. Put the flour, coconut, oats, sesame seeds, ginger and both sugars in a large bowl and mix with your hands to combine. Heat the butter and date syrup in a small saucepan over a low heat until melted and stir to combine. Put the bicarbonate of soda in a small bowl, add the boiling water and mix well. Add this to the melted butter mixture in the pan, it will fizz up a little, then pour it over the dry ingredients and stir to combine well. Roll the mixture into balls about the size of an egg, then place them on the prepared baking tray. Use the palm of your hand to gently press down on the biscuits to flatten them. Bake the biscuits for 15-20 minutes, or until golden. Allow them to cool on the tray for about 5 minutes before transferring to a wire rack to cool completely. I like a crisp Anzac, but if you prefer a chewy Anzac do not flatten them as much and cook for 12-15 minutes. Makes 20 This is an edited extract from Pranzo by Guy Mirabella (Hardie Grant Books), RRP $60. Available in stores nationally. Photography by Guy Mirabella.
