Prep 30minBake 25-30minMakes 10

There’s something deeply comforting about a classic Anzac biscuit – but this version takes it somewhere truly special. By browning the butter first, you unlock a rich, nutty depth that weaves through every bite, enhancing the caramel notes of the sugars and golden syrup. The result is a beautifully balanced biscuit: generously sized, with crisp golden edges, and a slightly soft, chewy centre. It’s a simple twist, but one that transforms a familiar favourite into something a little more indulgent and irresistible.

Ingredients

150g (1 cup/5¼oz) plain flour
120g (1¼ cups/4¼oz) rolled oats (see Baker's Tips)
65g (¾ cup/2¼oz) desiccated coconut
110g (½ cup, firmly packed/4oz) brown sugar
75g (⅓ cup/2¾oz) caster sugar
160g (5¾oz) salted butter, diced
2 tablespoons golden syrup
2 tablespoons (40ml/1⅓fl oz) water
1 teaspoon bicarbonate of soda
1 teaspoon natural vanilla essence or extract

Method

1. Preheat oven to 160°C/315°F (140°C/285°F fan-forced). Line 2 large oven trays with baking paper.
2. Put the flour, rolled oats, coconut, brown sugar and caster sugar in a large mixing bowl and stir to combine.
3. To make the brown butter,  place the butter in a small saucepan or frying pan. Heat over medium-low heat until the butter melts and starts to bubble and sizzle. Continue to cook gently over medium-low heat until the butter goes quiet and starts to foam, and the milk solids start to turn a golden brown. During cooking it’s important to stir frequently (a wooden spoon, spatula or whisk will all work well) at the start and then constantly towards the end so that the butter browns evenly and the milk solids don’t get caught on the base of the saucepan and burn. Once the milk solids have turned a deep golden brown and you notice a nutty aroma, remove immediately from the stove and pour the butter into a heatproof bowl – this will stop the butter from browning further and prevent it from becoming bitter.
4. Add the golden syrup and water to the hot browned butter and stir to combine. Add the bicarbonate of soda and stir to combine – this mixture will foam. Add to the dry ingredients and stir with the wooden spoon until well combined.
5. Roll large spoonfuls of the mixture (75g/2¾oz each) into balls and place 5 on each of the lined trays, allowing plenty of room between them for spreading. Use your fingers to flatten the balls until about 1cm/½in thick and about 8cm/3¼in diameter. 
6. Place the trays of biscuits in the preheated oven and bake for 12 minutes. Remove the biscuits from the oven and use a 10cm/4in round cutter to draw the edges of a biscuit towards the centre so that the cutter can fit around the biscuit. Then use a gentle rotating motion to shape the biscuit into a uniformed round. Repeat with the remaining biscuits while they are still hot. (See Baker's Tips.)
7. Return the biscuits to the oven, swapping the trays, and bake for a further 13-18 minutes or until deep golden and cooked through (the longer they are baked the more crisp they will be once cooled). Remove the biscuits from the oven and allow to cool on the trays.