Anzac Biscuits with Almonds

    (15)
    30 mins

    This is a great variation of a traditional Australian biscuit.


    1 person made this

    Ingredients
    Serves: 50 

    • 135 g(2 cups )quick cooking oats
    • 200 g(1 3/4 cups )plain flour
    • 60 g(1/2 cup )sliced almonds
    • 220 g(1 cup) white sugar
    • 250g melted butter
    • 1 teaspoon baking soda
    • 2 tablespoons golden syrup
    • 2 tablespoons boiling water

    Directions
    Prep:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Preheat oven to 180 degrees C. Grease biscuit tray/s.
    2. In a medium bowl, stir together the rolled oats, flour, almonds and sugar. In a small saucepan over medium heat, melt butter. When butter has melted, remove from heat and stir in baking soda, golden syrup and boiling water.
    3. Stir the warm mixture into the dry ingredients and mix well. Roll the dough into walnut sized balls. Place the dough 3cm apart on the biscuit tray and flatten slightly.
    4. Bake in the preheated oven 15 to 18 minutes, until golden. Remove from tray to cool on wire racks.

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    Reviews and ratings
    Global ratings:
    (15)

    Reviews in English (14)

    by
    14

    I really liked this recipe, but I think the baking time was too long. I think it should be more like 12-15 minutes. I made a few changes to the recipe-- The batter seemed a little too moist and gooey, so I added a little extra flour. Also, I substituted light corn syrup for the golden syrup (I didn't have golden syrup-- in fact, I've never heard of it). And lastly, I added a tsp of almond flavoring. I'll add this recipe to my collection!  -  27 Sep 2003  (Review from Allrecipes US | Canada)

    by
    9

    I'm Australian and from what I understand golden syrup is similar to molasses. The point is to get that golden colour so I think molasses or even the dark glucose syrup would be closer to the original..  -  17 Dec 2003  (Review from Allrecipes US | Canada)

    by
    8

    In all my years of cooking ANZAC's I never thought of including almonds in the recipe but they really do work well. The only changes I made where to add a little more liquid to the batter, use hand chopped almonds and to reduce the cooking time to 12-15 mins. They tasted nice and very anzac'y although next time I would include some dessicated coconut as to me they did not taste quite complete without it. Thankyou Allison, this recipe is definately worth trying.  -  26 Oct 2006  (Review from Allrecipes US | Canada)

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