Description
The Mary Berry ANZAC Biscuits are classic golden biscuits made from oats, desiccated coconut, golden syrup, flour, sugar, and butter. They’re known for their hearty, chewy-crisp texture and caramel-like flavor. These biscuits are egg-free, relying on golden syrup and a baking soda mixture to bind and create a light, slightly chewy structure. Mary Berry’s method keeps them easy to follow while ensuring even baking and rich flavor.
Ingredients
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Plain flour – 125g (about 1 cup): The dry base of the dough.
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Rolled oats – 100g (1 cup): Adds heartiness and chew.
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Desiccated coconut – 75g (¾ cup): Brings richness and texture.
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Caster sugar – 100g (½ cup): Sweetens and adds slight crispness.
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Butter – 100g (unsalted): Gives a rich, buttery taste.
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Golden syrup – 2 tablespoons: Adds moisture and signature flavor.
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Bicarbonate of soda – ½ teaspoon: Helps the biscuits spread and brown.
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Boiling water – 2 tablespoons: Activates the bicarbonate for binding.
Instructions
Step 1: Preheat and Prep
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Preheat oven to 180°C (160°C fan) or 350°F.
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Line two baking trays with parchment paper.
Step 2: Combine Dry Ingredients
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In a large bowl, mix together: flour, oats, desiccated coconut, and sugar. Set aside.
Step 3: Melt Wet Ingredients
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In a small saucepan, melt the butter and golden syrup over low heat.
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In a cup, dissolve the bicarbonate of soda in boiling water.
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Stir the soda mixture into the melted butter and syrup. It will foam up—this is normal.
Step 4: Mix and Form the Dough
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Pour the foaming butter mixture into the dry ingredients.
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Stir until fully combined into a soft, sticky dough.
Step 5: Shape the Biscuits
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Scoop out tablespoon-sized portions and roll into balls.
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Place on prepared trays, spaced apart, and press gently to flatten.
Step 6: Bake and Cool
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Bake for 10–12 minutes until golden around the edges.
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Cool on the tray for 5 minutes, then transfer to a wire rack.