Anzac Biscuits with Roasted Wattleseed
Anzac day is one of the most important days of the year in Australia and this year we want to remember the men and women who fought for our country, with our native Australian version of the traditional Anzac Biscuit. During the war wives and women’s groups would bake biscuits and send them to their husbands on the battlefield. Fast forward to today and Anzac biscuits are now an Aussie icon. Our Roasted Wattleseed Anzac Biscuits have a subtle nutty, roasted coffee-like flavour – they’re crunchy of the outside and chewy in the middle and they’re really, really tasty. Enjoy with a morning cuppa or as an afternoon treat. Either way, we’re pretty confident you’ll love them as much as we do.
- Preheat oven to 160°C (fan-forced) and line a couple of baking trays with baking paper.
- Combine oats, sifted flour, Ground Roasted Wattleseed, sugar and coconut in a large bowl. Place butter, syrup and water in a small saucepan and stir over low heat until butter is melted and ingredients are well combined. Stir in the baking soda.
- Add wet ingredients to dry ingredients and stir well to combine.
- Roll level tablespoons of mixture into balls and place 5cm (2-inches) apart on trays, flatten slightly. Bake for 15-20 minutes or until golden brown. Remove from oven and allow to cool on trays for a couple of minutes before transferring to a wire cooling rack.
- You want your Anzac biscuits to feel soft to touch, even when the timer goes off. They will become firmer once they cool.
- For a softer Anzac biscuits decrease the oven temperature and/or baking time and experiment with a couple of batches until you achieve the texture you like best.
Recipe @jules_mckie for The Australian Superfood Co.
Styling & photography @jules_mckie