Gourmet Traveller (Australia)

Anzac biscuits with salted rosemary



We have remained pretty faithful to these classic wartime biscuits but couldn’t resist a little twist, adding a salted rosemary sprinkle.

90 gm (1 cup) rolled oats

160 gm (1 cup) wholemeal plain flour

165 gm (¾ cup firmly packed) brown sugar

40 gm (½ cup) desiccated coconut

125 gm butter, chopped

2 tbsp golden syrup

1 tsp bicarbonat­e of soda

½ tsp sea salt flakes

1 tbsp rosemary leaves

1 Preheat oven to 170°C. Line 2 large oven trays with baking paper. Combine oats, flour, sugar and coconut in a bowl. Combine butter and golden syrup in a saucepan and stir over low heat until butter is melted. Combine bicarbonat­e of soda and 2 tbsp boiling water in a bowl, add to butter mixture then stir into dry ingredient­s until well combined.

2 Roll level tablespoon­s of mixture into balls then place on prepared trays 5cm apart. Press down lightly and sprinkle with salt and rosemary. Bake until golden brown, swapping trays halfway through cooking, until deep golden (18-20 minutes). Cool on trays. Note For crisper biscuits flatten slightly more and bake an additional 1-2 minutes. Biscuits will keep for 1 week in an airtight container but will soften slightly.

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